Description
This Best Italian Pasta Salad for Picnics features vibrant flavors and simple ingredients like fresh mozzarella, salami, and colorful veggies. Perfect for any outdoor event or quick meal!
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, 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.
- Bring 4 quarts of water and 1 tablespoon of kosher salt to a boil in a large pot.
- Cook the pasta according to the package directions, then drain and rinse with cold water. Toss with a little oil to prevent sticking.
- In a large bowl, combine the pasta and remaining ingredients. Cover with dressing and toss to combine.
Notes
Double the dressing if making ahead for more flavor.
Use fresh herbs like parsley or basil for added freshness.
For a twist, try adding diced bell peppers or green onions.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 20mg