This isn’t your average pasta salad. It’s bold, briny, creamy, and packed with all the best parts of an Italian antipasto board—tossed with twirls of rotini and a dressing made extra luscious with a little help from Blue Plate mayo. It’s a crowd-pleaser built for summer gatherings, backyard spreads, or just a big ol’ bowl in the fridge ready to go.
Ingredients
- ½ cup Blue Plate mayonnaise
- ½ cup Italian dressing
- Boudreaux's Backyard Low & Slow Simmer Seasoning, to taste
- 1 (16 oz.) package rotini pasta, cooked al dente
- 8 oz. mozzarella pearls
- 8 oz. assorted cured Italian meats (like salami, pepperoni, or capicola), diced
- ½ cup diced red onion
- ¼ cup chopped roasted red peppers
- ½ cup olives (Kalamata and/or green), sliced or whole
- ¼ cup diced pepperoncini peppers
- 1 cucumber, quartered and diced
- 8 oz. cherry tomatoes, halved
- Balsamic vinegar, for drizzling
- Fresh basil leaves, for garnish
- Salt & freshly cracked black pepper, to taste
Directions
- In a large bowl, whisk together mayonnaise, Italian dressing, Boudreaux's Backyard Low & Slow Simmer Seasoning, and a pinch of salt and pepper.
- Add the cooked rotini and toss until well coated.
- Fold in mozzarella pearls, cured meats, red onion, roasted red peppers, olives, pepperoncini, cucumber, and cherry tomatoes.
- Finish with a drizzle of balsamic vinegar and a handful of torn fresh basil.
- Chill until ready to serve. Tastes even better the next day!
