Ingredients:
1 pound of uncooked pasta (rotini works well)
3 cups cherry tomatoes, halved
8 ounces fresh mozzarella cheese balls, halved
1 pound salami or summer sausage, cubed
3/4 cup sliced kalamata olives
3/4 cup pepperoncini (optional, but recommended)
1/2 cup sliced red onion
1/2 cup fresh parsley, chopped
Italian Pasta Salad Dressing:
1 1/2 cups olive oil
1/4 cup white vinegar (you can also use white wine vinegar)
1/4 cup water
2 tablespoons coarse sea salt
One teaspoon of powdered garlic, or two garlic cloves
1 tablespoon sugar
2 teaspoons dry oregano
2 teaspoons dry basil
Black pepper to taste
Add some optional fresh herbs, such parsley, basil, or chives.
Instructions:
Cook the pasta according to the package instructions in salted water. Once cooked, drain and rinse with cold water to cool it down slightly. Toss with a little oil to prevent sticking.
In a blender or a jar with a tight lid, combine all the dressing ingredients. Blend or shake well until the dressing is emulsified and combined.
In a large bowl, combine the cooked pasta, cherry tomatoes, mozzarella cheese, salami or summer sausage, kalamata olives, pepperoncini, red onion, and fresh parsley.
Pour about three-fourths of the dressing over the pasta salad and toss to coat all the ingredients evenly. Save the remaining dressing to add to leftovers if desired.
Cover the pasta salad and refrigerate for 2-3 days. The flavors will meld together, and it often tastes even better the day after making it.
This pasta salad is a crowd-pleasing dish packed with flavorful ingredients. The combination of pasta, cherry tomatoes, mozzarella, salami or summer sausage, olives, pepperoncini, and fresh herbs creates a delicious and satisfying salad. The homemade Italian dressing adds a tangy and herby flavor to the dish. It can be made in advance and stored in the refrigerator for a couple of days, making it a convenient option for picnics, potlucks, or as a refreshing side dish.