Italian Pasta Salad with Habanero Berry Vinaigrette (Edit recipe)

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Italian Pasta Salad is a classic for potlucks, barbecues and picnics. This version gets a little kick from a sweet and spicy vinaigrette that uses a few spoonfuls of Habanero Berry Jelly from Profanity Jam. Another twist is the addition of cubed pepperjack cheese, but it's really the dressing that does the heavy lifting here. I swear if you give this one a try, you just might be convinced to side step from the classic. If pasta isn't your thing, make a batch of the vinaigrette for any green salad. It keeps for up to a week stored in the refrigerator.

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PREP TIME

20 minutes

COOK TIME

8 minutes

INGREDIENTS

18

Serves: 8-10

Ingredients

16 oz Rotini, or the small pasta of your choice
1.5 cups English Cucumber, diced
2 cups Tomato, Cherry, halved
0.5 cup Red Onion, diced
0.75 cup Red Bell Pepper, diced
0.5 cup Kalamata Olives, sliced
0.25 cup Peperoncini Peppers, sliced
8 oz Pepper Jack Cheese, cubed
0.5 cup Parsley, Flat Leaf, chopped
.25 cup Basil, Fresh, chopped

for the vinaigrette

3 Tbsp Berry Habanero Jam - Profanity Jam
0.5 cup Extra Virgin Olive Oil
2 Tbsp Lemon Juice
3 Tbsp White Wine Vinegar
1 tsp Italian Seasoning
0.25 tsp Kosher Salt
1 pinch Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Bring a pot of water to a rolling boil. Season with salt and cook pasta for 7 to 8 minutes, or according to package directions.
Drain pasta and rinse with cold water. Once cooled, add to a large bowl.
Add next 8 ingredients to the bowl with the pasta. Toss to combine.
Make the vinaigrette. Add all ingredients to a jar and secure the lid. Shake vigorously for 20 seconds, until everything is well combined.
Pour the vinaigrette over the pasta and veggie combo and toss to coat evenly. Serve immediately, or store in an airtight container in the refrigerator for a few hours to let the flavors come together.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	513
Fat:	24 g
Carbohydrates:	51 g
Protein:	14 g
Cholesterol:	25 g
Sodium:	519 mg
Fiber:	4 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated for total recipe.