Ingredients
Scale
- 1 cup quartered cherry tomatoes
- 1 1/2 cups fresh corn kernels (2 ears of corn, cooked)
- 3 cups bell peppers (rainbow pack, core, stem removed and diced)
- 2 cups English cucumber (quartered and sliced)
- 1/2 cup fresh cilantro (coarsely chopped)
- 1 cup green onions (chopped)
- 1 1/2 cups cubed mozzarella or Monterey jack cheese (crumbled)
- 1 1/2 cups Genova salami (quartered)
- 1 lb pasta shells (pasta of your choice)
- 1/4 cup red wine vinegar
- 3/4 cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon dried parsley
- 1 teaspoon dijon mustard
- 1 tablespoon minced garlic
- 1 tablespoon white granulated sugar
Instructions
- Prepare the dressing by combining all ingredients in a mason jar.
- Seal the jar and shake vigorously until well combined.
- Set the dressing aside in the refrigerator while preparing the salad.
Notes
Feel free to use any pasta shape you prefer.
Add grilled chicken or shrimp for extra protein.
This salad is best served chilled.
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.