Description
This Easy Summer Pasta Salad combines delicious flavors with simple prep. Featuring pasta, olive oil, and fresh veggies, it’s perfect for picnics or quick dinners!
Ingredients
Scale
- 1/2 cup olive oil
- 1/4 cup white vinegar (red wine vinegar works too)
- 1/4 cup water
- 2 teaspoons kosher salt
- 2 cloves garlic (or 1 teaspoon garlic powder)
- 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
- Prepare the dressing by blending the dressing ingredients in a small blender or food processor. Consider doubling the dressing if making ahead.
- Cook the pasta by bringing 4 quarts of water plus 1 tablespoon kosher salt to a boil. Cook the pasta according to package directions, then drain and rinse with cold water. Toss with a little oil to prevent sticking.
- In a large bowl, combine the pasta and remaining ingredients. Drizzle with dressing and toss thoroughly to combine. Garnish with additional parsley if desired.
Notes
Salting the cooking water enhances the pasta’s flavor.
Adding extra fresh herbs can elevate the dish even further!
Make extra dressing for a more flavorful salad.
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 2g
- Sodium: 700mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 15mg