Pasta Salad Components:
1 pound of uncooked pasta (preferably rotini)
3 cups of cherry tomatoes, halved
8 ounces of fresh mozzarella cheese balls, halved
1 lb. of salami or summer sausage, cubed
3/4 cup of sliced kalamata olives
3/4 cup of pepperoncini (optional, but highly recommended)
1/2 cup of sliced red onion
1/2 cup of chopped fresh parsley
Italian Pasta Salad Dressing:
Italian Pasta Salad Dressing:
1 1/2 cups of olive oil
1/4 cup of white vinegar (white vinegar or red wine vinegar both work)
1/4 cup of water
2 tablespoons of coarse sea salt (yes, tablespoons – see notes!)
2 cloves of garlic (or 1 teaspoon of garlic powder)
1 tablespoon of sugar
2 teaspoons each of dry oregano and dry basil
Black pepper to taste
Fresh herbs, such as parsley, basil, or chives (optional)
Instructions for Creating The Ultimate Pasta Salad:
Cook the pasta according to package directions in salted water for enhanced flavor. Allow it to cool slightly, then toss with a bit of oil to prevent sticking.
Blend or shake together all the ingredients for the Italian Pasta Salad Dressing.
Combine all the salad ingredients and dress with approximately three-fourths of the prepared dressing. Save the remaining dressing to add to leftovers.
Refrigerate for 2-3 days. Interestingly, the flavors tend to develop even more, making it taste best the day AFTER preparation.
