• 8servings
  • 40minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons plus 1/2 teaspoon salt

  2. 1 tablespoon olive oil

  3. 1 pound rotini pasta

  4. 2 teaspoons minced garlic

  5. 2 teaspoons balsamic vinegar

  6. 1 teaspoon Emeril's Italian Essence, or other dried Italian herb mixture

  7. 1/2 teaspoon freshly ground black pepper

  8. 1/4 teaspoon crushed red pepper

  9. 1/4 cup plus 2 tablespoons extra-virgin olive oil

  10. 1 1/2 cups 1/4-inch cubes provolone

  11. 1 cup thinly sliced oil-packed sun-dried tomatoes , drained

  12. 1 cup thinly sliced salami (1/4 pound)

  13. 1 cup thinly sliced prosciutto (1/4 pound)

  14. 2 tablespoons finely chopped fresh parsley leaves

  15. 2 tablespoons finely chopped fresh basil leaves

Instructions Jump to Ingredients ↑

  1. Combine 2 tablespoons salt, the olive oil, and 4 quarts water in a large pot over high heat and bring to a boil. Add the rotini and cook, stirring occasionally to keep the pasta from sticking together, until just al dente, about 9 minutes.

  2. Meanwhile, mash together the garlic and remaining 1/2 teaspoon salt in a large bowl. Add the balsamic vinegar , Italian Essence, black pepper, and crushed red pepper . Whisk to blend. Gradually whisk in the olive oil.

  3. Drain the rotini and rinse under cold running water until cool. Add to the vinaigrette , along with the provolone , tomatoes, salami, prosciutto , parsley, and basil. Toss to mix. Serve immediately or cover and refrigerate until ready to serve. Let the salad return to room temperature before serving.


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