Pasta Salad

A cozy, zesty, and endlessly forgiving pasta salad that's perfect for summer gatherings.

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Prep Time 20

Cook Time 10

Total Time 30

Servings: 8 servings

Course: Salad, Side Dish

Cuisine: Italian

Calories: 320

Pasta and Vegetables

1 pound uncooked pasta Use sturdy short pasta like penne or rotini.
3 cups cherry tomatoes, cut in half
8 ounces fresh mozzarella cheese balls, cut in half Keeps the salad playful.
1 lb. salami or summer sausage, cut into cubes Can substitute with grilled chicken.
3/4 cup kalamata olives, sliced Can swap kalamata for green olives.
3/4 cup pepperoncini
1/2 cup sliced red onion
1/2 cup fresh parsley, chopped

Dressing

1 1/2 cups olive oil Adjust to taste.
1/4 cup white vinegar
1/4 cup water
2 tablespoons coarse sea salt Salt pasta water well for depth.
2 cloves garlic Fresh garlic for bigger flavor; can use 1 teaspoon garlic powder as an alternative.
1 tablespoon sugar
2 teaspoons dry oregano
2 teaspoons dry basil
Black pepper to taste

Preparation

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente.
Drain and rinse under cold water to stop cooking. Toss the pasta with a splash of olive oil.
Whisk together the dressing ingredients until glossy in a bowl or jar.

Mixing

In a large mixing bowl, add the halved cherry tomatoes, mozzarella, cubed salami, sliced kalamata olives, pepperoncini, red onion, and chopped parsley. Toss gently.
Fold the cooled pasta into the bowl with the vegetables and meats. Pour about three-fourths of the dressing over the salad and toss until everything glistens.

Finish

Taste and adjust the seasoning with more pepper, a pinch of salt, or the reserved dressing if needed.
Chill for at least 30 minutes before serving.

Store remaining dressing separately to keep texture bright. Serve cold or at room temperature.