Description

This Easy Summer Pasta Salad features a delightful blend of fresh ingredients and vibrant flavors. Perfect for a quick dinner or picnic, this dish showcases cherry tomatoes, mozzarella, and olives, all tossed in a zesty dressing. A must-try for those craving easy, homemade summer recipes!

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)
2 cups 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

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Instructions

Blend the dressing ingredients in a small blender or food processor until smooth. Double 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 pasta according to package directions, then drain and rinse with cold water. Toss with a bit of oil to prevent sticking.
In a very large bowl, combine the cooked pasta with the remaining ingredients. Drizzle with the dressing and toss to combine. Top with extra parsley for presentation!

Notes

You can add a variety of fresh herbs like parsley or chives for extra flavor.
Feel free to double the dressing if you’re making this ahead of time; it stores well.
For a vegetarian option, omit the salami.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 2g
Sodium: 670mg
Fat: 24g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 7g
Cholesterol: 30mg