BEST PASTA SALAD – A stupidly easy Italian pasta salad with rotini, juicy tomatoes, fresh mozzarella, red onion, salami, olives, herbs, and a quick homemade Italian dressing.
Good, spicy salami. Yummy cheeses. Tomatoes or some other friendly, non-threatening vegetable. Greens of some sort – even if it’s just fresh parsley. Olives and red onions and pepperoncini.
BEST PASTA SALAD INGREDIENTS NEEDED:
Essentials Of Pasta Salad:
— 1 pound (ca. 454 g) uncooked pasta – I like rotini!.
— 3 cups cherry tomatoes, cut in half.
— 8 ounces (ca. 302 g) fresh mozzarella cheese balls, cut in half.
— 1 lb (ca. 454 g). Salami or summer sausage, cut into cubes.
— 3/4 cup kalamata olives, sliced.
— 3/4 cup pepperoncini (optional, but do it).
— 1/2 cup sliced red onion.
— 1/2 cup fresh parsley, chopped.
Dressing Of Italian Pasta Salad:
— 1 1/2 cups olive oil.
— 2 tablespoons coarse sea salt (yes, tablespoons – see notes!).
— 1/4 cup white vinegar (white vinegar or red wine vinegar work).
— 1/4 cup water.
— 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.
BEST PASTA SALAD INSTRUCTIONS RECIPE:
Cook pasta according to package directions, in salted water for more flavor. Allow to cool slightly and toss with a little oil to prevent sticking.
Blend up the dressing, or shake together in a jar.
Toss all ingredients together! I like to use about three-fourths of the dressing, and then I save the rest of the dressing to add to my leftovers.
Keep in the fridge for 2-3 days. I think it actually tastes best the day AFTER you make it.