The Ultimate Pasta Salad Recipe
Ingredients:
- 1 pound of your preferred pasta (rotini is recommended)
- 3 cups cherry tomatoes, halved
- 8 ounces fresh mozzarella cheese balls, halved
- 1 lb. salami or summer sausage, cubed
- 3/4 cup sliced kalamata olives
- 3/4 cup pepperoncini (optional but highly recommended)
- 1/2 cup sliced red onion
- 1/2 cup fresh parsley, chopped
Italian Pasta Salad Dressing:
- 1 1/2 cups olive oil
- 1/4 cup white vinegar (white or red wine vinegar can be used)
- 1/4 cup water
- 2 tablespoons coarse sea salt (yes, tablespoons – 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 of your choice (e.g., parsley, basil, or chives)
Instructions:
- Cook the pasta according to package directions in salted water for enhanced flavor. Allow it to cool slightly and toss it with a little oil to prevent sticking.
- Blend the dressing ingredients together or shake them in a jar.
- Combine all the salad ingredients. Use about three-fourths of the dressing, saving the rest to add to leftovers.
- Refrigerate for 2-3 days. The flavors often improve, making it especially delicious the day after preparation.