Description
This Italian Pasta Salad features vibrant flavors and fresh ingredients, making it an ideal dish for gatherings. With olive oil, mozzarella, and cherry tomatoes, it’s a colorful, satisfying option for meals or picnics.
Ingredients
Scale
- 1/2 cup olive oil
- 1/4 cup white vinegar
- 1/4 cup water
- 2 teaspoons kosher salt
- 2 cloves garlic
- 1 tablespoon sugar
- 2 teaspoons dry oregano
- 2 teaspoons dry basil
- black pepper to taste
- fresh herbs if desired
- 1 pound uncooked pasta (preferably rotini)
- one 10-oz. package cherry tomatoes, halved
- 8 ounces fresh mozzarella cheese balls
- 8 ounces salami, cut into cubes or strips
- 1/2 cup pitted kalamata olives, sliced
- 1 cup sliced pepperoncini
- 1/2 cup thinly sliced red onion
- 1/2 cup fresh parsley, chopped
Instructions
- Prepare the dressing by blending the dressing ingredients in a blender or food processor. If making ahead, remember to double the dressing.
- Cook the pasta by bringing 4 quarts of water and 1 tablespoon of kosher salt to a boil. Follow the package instructions for cooking. Drain the pasta and rinse it with cold water, then toss with a little oil to keep it from sticking.
- In a large bowl, combine the cooked pasta with the remaining ingredients. Pour the dressing over the salad and toss everything to mix well. Garnish with additional parsley for presentation.
Notes
Double the dressing if preparing in advance for extra flavor.
Feel free to customize with your choice of fresh herbs like parsley or basil.
Make sure to rinse the pasta after cooking to cool it down quickly and prevent sticking.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 6g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg