This pasta salad recipe is very easy to prepare. Made with simple ingredients, this salad is flexible, so you can make it when you’re inundated with summer produce or adapt to the season. Plus, you watch less than 20 minutes from start to finish.
A fresh and easy pasta salad filled with crunchy vegetables, fresh mozzarella and drizzled with a simple homemade Italian dressing. The perfect accompaniment!
The recipe for the BEST Pasta Salad has always had another name in my family: “Grandpa’s Pasta Salad.” Indeed, this recipe was one of his favorites and he always requested that it be served on special occasions. That said, I can’t tell you how happy I am that this pasta salad recipe is also my husband’s favorite recipe.
*Pasta Salad Ingredients:
1 pound uncooked pasta – I love rotini!
3 cups cherry tomatoes
8 oz fresh mozzarella balls, halve
1 pound salami or summer sausage, cube
3/4 cup chop Kalamata olives
3/4 cup pepperoncini (optional, but do it yourself)
1/2 c red onion, slice
1/2 cup chopped parsley
Italian dress for pasta salad:
1 1/2 cup olive oil
1/4 cup white vinegar (white vinegar or red wine vinegar)
1/4 cup water
2 tablespoons coarse sea salt (yes, tablespoons—see notes!)
2 garlic clove (or 1 tsp garlic powder)
1 tablespoon of sugar
2 teaspoons every dried thyme and dried basil
Black pepper to taste
Fresh herbs if you like! I add fresh parsley, basil or chives.
*How to making
Cooking pasta according to pack directions, in salted water for extra flavor. Leaving to cool a little and toss with a little oil to prevent sticking.
Mixing or shake marinade in bowl.
Gather all ingredients together! I like to use about three-quarters of the dressing, then reserve the rest of the sauce to add to leftovers.
Store in the fridge for 2-3 days. I think it tastes better the next day.
Enjoy !
