The Best Pasta Salad
Ingredients
- 1/2 1/2 olive oil
- 1/4 1/4 white vinegar (red wine vinegar works too)
- 1/4 1/4 water
- 2 teaspoons 2 teaspoons kosher salt (see notes)
- 21 teaspoon 1 teaspoon garlic cloves (or garlic powder)
- 1 tablespoon 1 tablespoon sugar
- 2 teaspoons 2 teaspoons dry oreganodry basil each and
- black pepper to taste
- fresh herbsparsley, basil, or chives if you want! sometimes I add fresh .
- 1 1 pasta uncooked (preferably rotini)
- 102 cups 2 cups cherry tomatoes one -oz. package , halved (2 cups)
- 8 8 mozzarella cheese balls fresh , cut in half if needed
- 8 8 salami , cut into cubes or thin strips (see notes for types)
- 1/2 1/2 kalamata olives pitted , sliced
- 1 1 pepperoncini sliced
- 1/2 1/2 red onion thinly sliced
- 1/2 1/2 parsley fresh , chopped
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Instructions
- Make Dressing: Blend up the dressing ingredients in a small blender or food processor. (You’ll want to double the dressing if you’re making it ahead – see notes for more details!)
- Cook Pasta: Bring 4 quarts water + 1 tablespoon kosher salt to a large pot and bring to a boil – salting the water gives more flavor to the pasta itself. Cook pasta according to package directions. Drain and rinse pasta with cold water. Toss with a little oil to prevent sticking.
- Toss Together: Add pasta and remaining ingredients to a very large bowl. Cover with dressing and toss to combine. Add more parsley on top for making it pretty!
Source
Original recipe: View Original
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