Creamy Italian Pasta Salad
A deli-counter salad built backwards — the dressing gets blended smooth first, so every piece of pasta ends up coated instead of just seasoned.
Cook the rotini in well-salted boiling water according to the package directions, then drain and let it cool slightly.
Blend the mayonnaise, mustard, garlic, red pepper flakes, Italian seasoning, salt, black pepper, lemon juice and white wine vinegar until smooth and creamy. Set the dressing aside.
In a large bowl, toss the pasta with the bell pepper, shallot, olives, salami, mozzarella, parsley and basil.
Pour the dressing over and toss until every piece of pasta is well coated. Season with salt to taste, then cover and refrigerate until chilled.
Keeps well covered in the fridge for 2 to 3 days. If making it ahead, hold back the dressing until closer to serving — the pasta soaks it up overnight and the salad turns dry.
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