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)
- one 10-oz. package cherry tomatoes, halved
- 8 ounces fresh mozzarella cheese balls
- 8 ounces salami, cut into cubes
- 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 until smooth. Consider doubling the dressing if preparing in advance.
- In a large pot, bring 4 quarts of water and 1 tablespoon of kosher salt to a boil. Cook the pasta according to package directions. Drain and rinse with cold water, then toss with a bit of olive oil to prevent sticking.
- In a large bowl, combine the cooked pasta with all remaining ingredients. Pour the dressing over the salad and toss thoroughly. Garnish with additional parsley for visual appeal.
Notes
The dressing can be made ahead of time; double the recipe for extra flavor if preparing in advance.
Use a variety of fresh herbs to enhance flavors.
For a twist, consider using different types of pasta or adding vegetables to suit your taste.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.