Best Pasta Salad
This Best Pasta Salad is a crowd-pleaser packed with bold flavors from fresh veggies, salami, mozzarella, and a zesty Italian dressing. Perfect for potlucks, parties, or meal prep, this dish combines ease with gourmet taste.
Ingredients
- 1 pound uncooked pasta rotini preferred for its shape
- 3 cups cherry tomatoes halved
- 8 ounces fresh mozzarella cheese balls halved
- 1 pound salami or summer sausage cubed
- 3/4 cup kalamata olives sliced
- 3/4 cup pepperoncini optional, sliced
- 1/2 cup sliced red onion
- 1/2 cup fresh parsley chopped
- 1 1/2 cups olive oil for the dressing
- 1/4 cup white vinegar or red wine vinegar
- 1/4 cup water
- 2 tablespoons coarse sea salt
- 2 cloves garlic minced or 1 teaspoon garlic powder
- 1 tablespoon sugar
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and rinse under cold water. Toss with olive oil to prevent sticking.
- Halve cherry tomatoes and mozzarella balls. Dice salami or sausage. Slice olives, pepperoncini, and red onion. Chop parsley.
- In a medium bowl, whisk together olive oil, vinegar, water, sea salt, garlic, sugar, oregano, basil, and black pepper until well combined. Adjust seasoning to taste.
- Combine the cooled pasta, vegetables, mozzarella, salami, and parsley in a large bowl. Pour three-fourths of the dressing over the mixture and toss gently to coat. Refrigerate for at least 2 hours.
- Before serving, toss the salad again and add more dressing if needed. Garnish with fresh herbs, if desired. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Feel free to customize with additional ingredients like artichoke hearts, roasted red peppers, or a sprinkle of grated Parmesan. This salad tastes even better the next day as the flavors meld!
Nutrition
Calories: 400kcal
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