Ingredients for Pasta Salad: 1 pound uncooked pasta – I like rotini!
8 ounces fresh mozzarella cheese balls, sliced in half 3 cups cherry tomatoes, cut in half
1 pound salami or summer sausage, cubed
3/4 cup sliced kalamata olives
3/4 cup pepperoncini (optional, but recommended)
1/2 cup red onion, sliced
1/2 cup chopped fresh parsley Italian Pasta Salad Dressing:
1 0.5 cup olive oil
1/4 cup white vinegar (either white vinegar or red wine vinegar will suffice)
14 cup of water
2 tbsp coarse sea salt (yes, 2 tbsp – read notes!)
2 garlic cloves (or 1 teaspoon garlic powder)
1 teaspoon sugar
2 tablespoons dried oregano and basil
If you like, add black pepper to taste fresh herbs! I occasionally add fresh parsley, basil, or chives.
The Best Pasta Salad Recipe
Cook the pasta according to package directions, but cook it in salted water for added flavor. Allow to cool somewhat before tossing with a little oil to avoid sticking.
Dressing can be blended or shaken together in a jar.
Toss everything together! I usually use approximately three-fourths of the dressing and then keep the remainder to add to my leftovers.
Refrigerate for 2 to 3 days. I believe it tastes best the day after you cook it.
