Ingredients for Pasta Salad:
1 pound of your favorite uncooked pasta (rotini is a great choice)
3 cups cherry tomatoes, halved
8 ounces fresh mozzarella cheese balls, halved
1 pound salami or summer sausage, cubed
3/4 cup sliced kalamata olives
3/4 cup pepperoncini, sliced (optional but highly recommended)
1/2 cup red onion, sliced
1/2 cup fresh parsley, chopped
Italian Pasta Salad Dressing:
1 1/2 cups olive oil
1/4 cup white vinegar (you can use white or red wine vinegar)
1/4 cup water
2 tablespoons coarse sea salt (yes, tablespoons – refer to notes!)
2 cloves garlic (or 1 teaspoon garlic powder)
1 tablespoon sugar
2 teaspoons each dry oregano and dry basil
Black pepper to taste
Fresh herbs such as parsley, basil, or chives (optional)
Instructions for Making the Best Pasta Salad:
Cook the pasta according to package instructions in salted water for added flavor. Allow it to cool slightly and toss with a bit of oil to prevent sticking.
Blend or shake together all the ingredients for the Italian Pasta Salad Dressing.
Toss all the salad ingredients together, using about three-fourths of the dressing. Save the remaining dressing for leftovers.
Refrigerate the pasta salad for 2-3 days. It tends to taste even better the day after preparation.
