Easy Pasta Salad


Pasta Salad Essentials:

1 pound uncooked pasta – I like rotini!

3 cups cherry tomatoes, cut in half

8 ounces fresh mozzarella cheese balls, cut in half

1 lb. salami or summer sausage, cut into cubes

3/4 cup kalamata olives, sliced

3/4 cup pepperoncini (optional, but do it)

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 (white vinegar or red wine vinegar work)

1/4 cup water

2 tablespoons coarse sea salt (yes, tablespoons – see notes!)

2 cloves garlic (or 1 teaspoon garlic powder)

1 tablespoon sugar

2 teaspoons each dry oregano and dry basil black pepper to taste fresh herbs if you want! sometimes I add fresh parsley, basil, or chives.

Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends


Cook pasta as per bundle headings, in salted water for more character. Permit to cool somewhat and throw with a little oil to forestall staying.
Mix up the dressing, or shake together in a container.
Throw all fixings together! I like to use around three-fourths of the dressing, and afterward I save the remainder of the dressing to add to my extras.
Save in the ice chest for 2-3 days. I think it really tastes best the day AFTER you make it.

Enjoy !

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