Description

This pasta salad stands out with its vibrant flavors and simple preparation. Made with rotini, fresh mozzarella, and a zesty dressing, it’s ideal for warm days and summer picnics.

Ingredients

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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 each dry oregano and dry basil
black pepper to taste
fresh herbs (optional, like parsley, basil, or chives)
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

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Instructions

Blend the dressing ingredients in a small blender or food processor. For storing, consider doubling the dressing.
Bring 4 quarts of water and 1 tablespoon of kosher salt to a boil in a large pot. Salt enhances the pasta flavor. Cook the pasta according to package directions, then drain and rinse with cold water. Toss the pasta with a bit of oil to prevent sticking.
In a very large bowl, combine the cooked pasta and all remaining ingredients. Pour the dressing over the top and toss well to mix. Garnish with more parsley for a decorative touch.

Notes

Double the dressing if you’re making it ahead to keep it flavorful when serving.
Feel free to personalize with your choice of fresh herbs.
Be cautious with salt, as some ingredients like olives and salami can be salty.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 800mg
Fat: 30g
Saturated Fat: 8g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 10g
Cholesterol: 20mg