SALAD RECIPES

BEST PASTA SALAD

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.

More recipes:

EASY STRAWBERRY POUND CAKE

ROASTED GARLIC CHICKEN SKILLET

CHICKEN CHILAQUILES CASSEROLE

DORITO CHICKEN BAKE

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