Description
This Best Italian Pasta Salad for Picnics is a delightful mix of flavors with olive oil, mozzarella cheese, and fresh veggies. It’s easy to make and ideal for summer picnics or gatherings, offering a refreshing taste that everyone will enjoy.
Ingredients
Scale
- 1/2 cup olive oil
- 1/4 cup white vinegar
- 1/4 cup water
- 2 teaspoons kosher salt
- 2 cloves garlic
- 1 tablespoon sugar
- 2 teaspoons dry oregano
- 2 teaspoons dry basil
- black pepper to taste
- 1 pound uncooked pasta (preferably rotini)
- one 10-oz. package cherry tomatoes, halved (2 cups)
- 8 ounces fresh mozzarella cheese balls, cut in half if needed
- 8 ounces salami, cut into cubes or thin strips
- 1/2 cup pitted kalamata olives, sliced
- 1 cup sliced pepperoncini
- 1/2 cup thinly sliced red onion
- 1/2 cup fresh parsley, chopped
Instructions
- Blend the dressing ingredients in a small blender or food processor.
- Bring 4 quarts of water and 1 tablespoon of kosher salt to a boil in a large pot.
- Cook the pasta according to the package directions, then drain and rinse with cold water. Toss with a little oil to prevent sticking.
- In a very large bowl, combine the pasta and remaining ingredients. Pour over the dressing and toss to combine.
Notes
Double the dressing if making ahead for more flavor.
Add fresh parsley, basil, or chives for extra freshness.
Ensure to rinse the pasta well to cool it down before mixing.
Nutrition
- Serving Size: 1 cup
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg