Welcome to your new summertime buddy: Pasta, luscious tomatoes, fresh mozzarella, red onion, salami, olives, herbs, and a quick homemade dressing combine to make an absurdly simple pasta salad.

Ingredients:

Pasta Salad Essentials:

  1. 1 pound uncooked pasta
  2. 3 cups cherry tomatoes, cut in half
  3. 8 ounces fresh mozzarella cheese balls, cut in half
  4. 1 lb. salami or summer sausage, cut into cubes
  5. 3/4 cup kalamata olives, sliced
  6. 3/4 cup pepperoncini (optional, but do it)
  7. 1/2 cup sliced red onion
  8. 1/2 cup fresh parsley, chopped

Italian Pasta Salad Dressing:

  1. 1/2 cup olive oil
  2. 1/4 cup white vinegar (white vinegar or red wine vinegar work)
  3. 1/4 cup water
  4. 1–2 tablespoons coarse sea salt (yes, tablespoons – see notes section!)
  5. 2 cloves garlic (or 1 teaspoon garlic powder)
  6. 1 tablespoon sugar
  7. 2 teaspoons each dry oregano and dry basil
  8. black pepper to taste
  9. fresh herbs if you want! sometimes I add fresh parsley, basil, or chives.


Instructions:

Step:No:01

For added taste, cook pasta in salted water as directed on the package. To avoid sticking, let it cool down a little then toss with some oil.

Step:No:02

Mix the dressing in a blender or whisk it up in a container.

Step:No:03

Combine all of the ingredients! I prefer to use approximately 3/4 of the dressing and reserve the remaining portion to toss with my leftovers.

Step:No:04

Refrigerate for two to three days. It tastes best, in my opinion, the day after it is made. 

more details for recipes:https://pinchofyum.com/pasta-salad