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:

1. 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.
2. Blend the dressing ingredients together or shake them in a jar.
3. Combine all the salad ingredients. Use about three-fourths of the dressing, saving the rest to add to leftovers.
4. Refrigerate for 2-3 days. The flavors often improve, making it especially delicious the day after preparation.