Ingredients
Pasta Salad Essentials:
- 1 pound uncooked rotini pasta (or your favorite shape)
- 3 cups cherry tomatoes, halved
- 8 ounces fresh mozzarella balls, halved
- 1 lb. salami or summer sausage, cubed
- 3/4 cup kalamata olives, sliced
- 3/4 cup pepperoncini (optional but highly recommended)
- 1/2 cup red onion, thinly sliced
- 1/2 cup fresh Italian parsley, chopped
Pasta Salad Dressing:
- 1 1/2 cups olive oil
- 1/4 cup white vinegar (or red wine vinegar)
- 1/4 cup water
- 2 tablespoons coarse sea salt
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 tablespoon sugar
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- Black pepper to taste
- Fresh herbs (optional: parsley, basil, or chives)
Preparation
1. Cook the Pasta: Boil pasta in salted water according to package instructions. Drain, let cool slightly, and toss with a drizzle of olive oil to prevent sticking.
2. Prepare the Dressing: Whisk together olive oil, vinegar, water, sea salt, garlic, sugar, oregano, basil, and black pepper. Alternatively, shake ingredients in a jar until well combined.
3. Assemble the Salad: In a large bowl, combine cooked pasta, cherry tomatoes, mozzarella, salami, olives, pepperoncini, red onion, and parsley. Pour about three-fourths of the dressing over the salad and toss gently to coat. Reserve the remaining dressing for leftovers.
4. Chill and Serve: Refrigerate the pasta salad for at least 2 hours or overnight for the best flavor. Serve chilled and enjoy!
This easy pasta salad is perfect for summer picnics, potlucks, or as a refreshing side dish. It’s packed with bold flavors and textures that everyone will love!
