Italian-American Pasta Salad Recipe

Name: Italian-American Pasta Salad Recipe
Total time: 45 min
Ingredients: 3 small red bell peppers (24 ounces; 680g); 2 cups grape tomatoes (11 ounces; 312g), halved; 1 large shallot (2 ounces; 56g), finely chopped; 1 1/2 tablespoons (23ml) fresh lemon juice (from 1 lemon); 1 1/2 tablespoons (23ml) red wine vinegar; 1/2 teaspoon crushed red pepper; 2 tablespoons plus 2 teaspoons (24g) Diamond Crystal kosher salt, divided; for table salt, use half as much by volume or the same weight; 1/2 cup (120ml) olive oil, divided; 4 quarts (3.8L) water; 1 pound (454g) uncooked conchiglie pasta, medium pasta shells, or orecchiette pasta; 5 medium cloves garlic, thinly sliced; 6 ounces (170g) Genoa salami slices, cut into 1/2-inch-thick strips (about 2 cups), divided; 1/2 cup chopped mild banana pepper rings (3 1/2 ounces; 100g); 1/2 cup coarsely chopped pitted kalamata olives (2 3/4 ounces; 78g); 2 tablespoons drained non-pareil capers (1 ounce; 27g); 1 pound (454g) fresh mozzarella cheese, torn into small bite-size pieces; 1 cup roughly chopped fresh basil leaves

foryoueats.com

This Italian-American pasta salad is a tangy and zesty addition to any gathering. Ready in 45 min, serves 12.

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Ingredients

3 small red bell peppers (24 ounces; 680g)
2 cups grape tomatoes (11 ounces; 312g), halved
1 large shallot (2 ounces; 56g), finely chopped
1 1/2 tablespoons (23ml) fresh lemon juice (from 1 lemon)
1 1/2 tablespoons (23ml) red wine vinegar
1/2 teaspoon crushed red pepper
2 tablespoons plus 2 teaspoons (24g) Diamond Crystal kosher salt, divided; for table salt, use half as much by volume or the same weight
1/2 cup (120ml) olive oil, divided
4 quarts (3.8L) water
1 pound (454g) uncooked conchiglie pasta, medium pasta shells, or orecchiette pasta
5 medium cloves garlic, thinly sliced
6 ounces (170g) Genoa salami slices, cut into 1/2-inch-thick strips (about 2 cups), divided
1/2 cup chopped mild banana pepper rings (3 1/2 ounces; 100g)
1/2 cup coarsely chopped pitted kalamata olives (2 3/4 ounces; 78g)
2 tablespoons drained non-pareil capers (1 ounce; 27g)
1 pound (454g) fresh mozzarella cheese, torn into small bite-size pieces
1 cup roughly chopped fresh basil leaves