Italian Pasta Salad

A Table Set Without Fuss

There is a particular kind of generosity in a pasta salad — the way it asks nothing of you in the final hour, already composed and waiting, patient on the counter or cool in the refrigerator. It belongs to gatherings that spill outside, to tables that stay set longer than planned, to the unhurried rhythm of an afternoon that refuses to end. This version leans into the abundant spirit of an Italian antipasto spread, folding together cured meats, soft cheese, briny vegetables, and tender penne into something that feels both effortless and quietly celebratory.

Ingredients

• 1 16oz package Alessi Organic Penne
• 1/4 pounds sliced prosciutto, chopped
• 1/4 pounds sliced salami, chopped
• 1/4 pounds sliced mozzarella, chopped
• 1/4 pounds sliced provolone, chopped
• 1/4 cups Vigo Pepperoncini, chopped
• 1/4 cups Vigo Artichoke Hearts, chopped
• 1/4 cups cherry tomatoes, sliced
• 1/4 cups olives
• 1 tablespoon basil, chopped
• 1 tablespoon Italian parsley, chopped
• 2 tablespoons Alessi Extra Virgin Olive Oil
• 1 tablespoon Alessi Balsamic Vinegar
• Alessi Sea Salt and Black Peppercorns, to taste

Instructions

1. Bring 6 quarts of water to a boil.
2. Add pasta and cook ‘al dente’ approximately 10-12 minutes.
3. Drain immediately and place on platter.
4. Let cool for approximately 15 minutes.
5. In a large bowl combine penne, prosciutto, salami, mozzarella, provolone, pepperoncini, artichokes, tomatoes, olives, basil and parsley.
6. In a separate bowl whisk oil, vinegar, salt and pepper to combine. Pour over pasta salad. Toss well to evenly coat.
7. Serve immediately or chill for 1 – 2 hours.