Ingredients
Fusilli Pasta (16 oz)
The spiral shape of fusilli is perfect for holding onto that zesty dressing and chunky ingredients. Want to go gluten-free? No problem—just use a gluten-free fusilli alternative.
Broccoli Florets (4 cups)
These are lightly blanched with the pasta, giving them a crisp-tender texture and a lovely vibrant green color.
Grape Tomatoes (1½ cups)
Sweet, juicy, and colorful—grape tomatoes bring freshness and a slight acidity that complements the dressing.
Baby Cucumbers (1½ cups)
Crisp and hydrating, cucumbers add crunch and freshness without overpowering the dish.
Provolone or Mozzarella Cheese (4 oz)
Creamy and slightly salty, the cheese brings richness to the salad. You can cube, shred, or dice it depending on your preference.
Chicken Ham (4 oz)
This gives a protein boost and a meaty bite without being too heavy. You can also substitute with salami, pepperoni, or make it vegetarian by skipping this entirely.
Pepperoncini Peppers & Brine
This is the secret to that signature Italian tang. The brine adds acidity while the peppers give the salad a spicy kick.
Red Onion (½ cup)
Adds color, crunch, and a mild sharpness. To mellow the flavor, soak the sliced onions in cold water for 10 minutes before adding them.
Black Olives (¼ cup)
Savory and salty, olives help deepen the Mediterranean flavor profile.
Homemade Italian Dressing
Made with extra virgin olive oil, red wine vinegar, garlic, garlic powder, parsley, and a bit of salt. It’s fresh, tangy, and miles better than store-bought versions.
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Toss in broccoli florets for the last 2 minutes of cooking. Drain and rinse under cold water.
While the pasta is cooking, slice the grape tomatoes, cucumbers, red onion, and dice the cheese and ham. Set aside.
In a small bowl, combine olive oil, red wine vinegar, salt, minced garlic, garlic powder, and dried parsley. Whisk until emulsified.
In a large mixing bowl, add the cooled pasta and broccoli, chopped veggies, cheese, ham, pepperoncini, brine, and olives. Pour the dressing over and toss to coat evenly.
Refrigerate for at least 30 minutes to allow the flavors to develop. Before serving, toss again and adjust seasoning as needed.