Description
This Easy Summer Pasta Salad is bursting with flavor from olive oil, fresh mozzarella, and vibrant veggies. A delightful, simple dish perfect for a quick meal or a refreshing side at picnics and gatherings.
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
- 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
- Prepare the dressing by blending all the dressing ingredients in a small blender or food processor. Consider doubling the dressing if prepping ahead.
- In a large pot, bring 4 quarts of water and 1 tablespoon of kosher salt to a boil. Once boiling, cook the pasta according to package instructions. Drain and rinse the pasta in cold water to cool it down, then toss with a little oil to prevent sticking.
- In a very large bowl, combine the cooked pasta with all remaining ingredients. Pour the dressing over and toss everything to mix well. Garnish with extra parsley for a fresh touch.
Notes
Adjust salt to taste based on your preference for flavor.
Feel free to add fresh herbs like parsley or basil for added freshness.
For a more robust flavor, let the pasta salad sit for an hour before serving to allow the flavors to meld.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 15mg