Pasta Salad

 

Italian Pasta Salad Dressing:     https://pinchofyum.com/pasta-salad

• 1/2 cup olive oil
• 1/4 cup white vinegar (red wine vinegar works too)
• 1/4 cup water
• 2 teaspoons kosher salt (see notes)
• 2 cloves garlic (or 1 teaspoon garlic powder)
• 1 tablespoon sugar
• 2 teaspoons each dry oregano and dry basil
• black pepper to taste
• fresh herbs if you want! sometimes I add fresh parsley, basil, or chives.

Salad Ingredients:

• 1 pound uncooked pasta (preferably rotini)
• one 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 (see notes for types)
• 1/2 cup pitted kalamata olives, sliced
• 1 cup sliced pepperoncini
• 1/2 cup thinly sliced red onion
• 1/2 cup fresh parsley, chopped

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Instructions

1. Make Dressing: Blend up the dressing ingredients in a small blender or food processor. (You’ll want to double the dressing if you’re making it ahead – see notes for more details!)
2. Cook Pasta: Bring 4 quarts water + 1 tablespoon kosher salt to a large pot and bring to a boil – salting the water gives more flavor to the pasta itself. Cook pasta according to package directions. Drain and rinse pasta with cold water. Toss with a little oil to prevent sticking.
3. Toss Together: Add pasta and remaining ingredients to a very large bowl. Cover with dressing and toss to combine. Add more parsley on top for making it pretty!Link