Description
This Easy Summer Pasta Salad is bursting with flavor thanks to fresh ingredients like cherry tomatoes and mozzarella. With a simple dressing and just four main components, it’s a delightful choice for picnics or quick weeknight dinners.
Ingredients
Scale
- 1/2 cup olive oil
- 1/4 cup white vinegar
- 1/4 cup water
- 2 teaspoons kosher salt
- 2 cloves garlic
- 1 tablespoon sugar
- 2 teaspoons dry oregano
- 2 teaspoons dry basil
- black pepper to taste
- 1 pound uncooked pasta (preferably rotini)
- 2 cups cherry tomatoes, halved
- 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
- Blend the dressing ingredients in a small blender or food processor. Double the dressing if making ahead.
- Bring 4 quarts of water and 1 tablespoon of kosher salt to a boil in a large pot. Cook 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 cooked pasta with the remaining ingredients. Pour the dressing over the salad and toss to combine. Garnish with additional parsley, if desired.
Notes
Consider doubling the dressing if you want extra flavor or plan to make it ahead.
Feel free to customize the ingredients with your favorite vegetables or proteins.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 900mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg