ITALIAN SUMMER SALAD

A Bowl of Pure Vacation Vibes

This one’s got picnic energy written all over it. Cold pasta. Crunchy veg. Zesty dressing. And that unmistakable Alessi Italian flair. Whether you’re heading to the beach, the backyard, or just your lunch break, this pasta salad gets it. It’s bright, bold, and unapologetically extra (in the best way).

And don’t worry—there’s no mayo here. We’re keeping things cool, classy, and totally picnic-proof with olive oil, herbs, and just the right pop of briny goodness. It’s giving: summer in Tuscany... with Bluetooth speakers.

INGREDIENTS

• 12 oz Alessi Rotini or Penne pasta

• 1/2 cup Alessi Roasted Red Peppers, sliced

• 1/2 cup cherry tomatoes, halved

• 1/3 cup black or green olives, sliced

• 1/4 cup red onion, thinly sliced

• 1/2 cup cubed mozzarella or mini mozzarella balls

• 1/4 cup fresh basil, chopped

• 1/4 cup Alessi Extra Virgin Olive Oil

• 2 tablespoons Alessi White Balsamic Vinegar

• 1/2 teaspoon Alessi Sea Salt

• 1/4 teaspoon Alessi Ground Black Pepper

• Optional: crushed red pepper for a kick, or a sprinkle of grated Parm

INSTRUCTIONS

1. Cook pasta in salted water until al dente. Drain and rinse under cold water to cool it down fast.

2. In a big bowl, toss pasta with roasted peppers, tomatoes, olives, onions, mozzarella, and basil.

3. Whisk together olive oil, white balsamic, salt, and pepper. Pour over the salad and toss to coat.

4. Taste-test (obviously) and adjust seasoning if needed.

5. Chill for 30 minutes if you’ve got time, or serve right away if you’re impatient (we get it).

6. Garnish with extra basil or Parm and serve it like the main character you are.