Italian Pasta Salad
| Prep Time |
30m |
Dangerously good
|
| Active Time |
10m |
|
|
| Total |
40m |
- Pasta Salad:
- 1/2 lb uncooked pasta (we like rotini!)
- 1 1/2 cups cherry tomatoes, halved
- 4 oz fresh mozzarella cheese balls, halved
- 1/2 lb salami or summer sausage, cubed
- 1/3 cup kalamata olives, sliced
- 1/3 cup pepperoncini, chopped
- 1/4 cup sliced red onion
- 1/4 cup fresh parsley, chopped
- Italian Dressing:
- 3/4 cup olive oil
- 2 tbsp white vinegar or red wine vinegar
- 2 tbsp water
- 1 tbsp coarse sea salt*
- 2 cloves garlic (or 1 tsp garlic powder)
- 1 1/2 tsp sugar
- 1 tsp dried oregano
- 1 tsp dried basil
- black pepper to taste
- Cook pasta according to package directions. Drain
- Allow pasta to cool for 1-2 minutes, then toss with a little olive oil to prevent sticking
- Blend up the dressing, or shake together in a jar
- Toss all pasta salad ingredients together
- Add about 3/4 of the dressing and toss again
- Remaining dressing can be added to leftovers
- NOTE - This is written for COARSE sea salt. If you substitute fine table salt, start with 2 tsp and add more to taste. The dressing should be VERY salty, far more than you would want for a normal salad. We're going to add it over a bunch of unseasoned pasta and veggies, and it will be delicious once it's all combined