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Deli-Style Pasta Salad
Ingredients
  • subheading: FOR THE DRESSING:
  • ¼ cup finely diced onion
  • 1 teaspoon kosher salt
  • 3 tablespoons red wine vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon honey
  • ½ cup extra-virgin olive oil
  • subheading: FOR THE SALAD:
  • kosher salt
  • 1 pound pasta, such as rotini or ditalini
  • 4 to 6 scallions, thinly sliced (to yield 1 ½ cups)
  • 2 red bell peppers, finely diced (to yield 1 ½ cups)
  • ½ cup sliced olives (I’ve been using kalamata)
  • ½ cup thinly sliced pepperoncini
  • 2 to 3 ounces soppressata or salami, thinly sliced
  • 8 ounces cubed mozzarella or provolone
  • freshly cracked pepper to taste
  • flaky sea salt
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