Description
This pasta salad is packed with flavors from fresh ingredients like cherry tomatoes, mozzarella, and olives. Perfect for picnics, it’s easy to prepare and delightful on a warm day.
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 (optional)
- 1 pound uncooked pasta (preferably rotini)
- 10 oz package cherry tomatoes, halved (2 cups)
- 8 ounces fresh mozzarella cheese balls, cut in half if needed
- 8 ounces salami, cut into cubes or thin 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
- Make the dressing by blending the olive oil, white vinegar, water, kosher salt, garlic, sugar, oregano, basil, and black pepper in a blender or food processor.
- In a large pot, bring 4 quarts of water with 1 tablespoon of kosher salt to a boil. Cook the pasta according to the package instructions, then drain and rinse with cold water. Toss the pasta with a little olive oil to prevent sticking.
- In a very large bowl, combine the drained pasta with the remaining ingredients. Pour the dressing over the salad and toss to combine, garnishing with extra parsley if desired.
Notes
If making the dressing ahead of time, consider doubling the ingredients for extra flavor when combined later.
Feel free to add additional fresh herbs like parsley, basil, or chives for a burst of flavor.
For variations, try using different pasta shapes or types of salami.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg