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Colorful bowl of pasta salad with fresh vegetables and dressing

Pasta Salad

A flavorful and tangy pasta salad that is perfect for weeknight dinners, potlucks, and summer picnics.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 35 minutes
Servings: 9 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 1 pound uncooked pasta Use your favorite pasta type.
  • 3 cups cherry tomatoes, cut in half Slice for even bites.
  • 8 ounces fresh mozzarella cheese balls, cut in half Cuts the cheese for better incorporation.
  • 1 lb salami or summer sausage, cut into cubes Can substitute with turkey or ham.
  • 3/4 cup kalamata olives, sliced Can be swapped for green olives.
  • 3/4 cup pepperoncini Swap for banana peppers for milder heat.
  • 1/2 cup sliced red onion Provides crunch and flavor.
  • 1/2 cup fresh parsley, chopped Add extra for garnish.
Dressing Ingredients
  • 1 1/2 cups olive oil Use mellow olive oil for balance.
  • 1/4 cup white vinegar Adds tanginess.
  • 1/4 cup water Helps to dilute the dressing.
  • 2 tablespoons coarse sea salt Adjust to taste.
  • 2 cloves garlic or 1 teaspoon garlic powder Fresh garlic enhances flavor.
  • 1 tablespoon sugar Balances the acidity.
  • 2 teaspoons dry oregano Herb flavoring.
  • 2 teaspoons dry basil Herb flavoring.
  • Black pepper to taste Black pepper For additional flavor.

Method
 

Cooking the Pasta
  1. Bring a large pot of water to a boil and salt it well, about 1 tablespoon per 4 quarts. Add the pasta and cook until al dente, usually 10–12 minutes.
  2. Drain and rinse under cool water to stop cooking. Toss the pasta with a splash of olive oil so it doesn’t stick.
Preparing the Dressing
  1. In a jar, whisk together olive oil, white vinegar, water, sea salt, garlic, sugar, oregano, basil, and black pepper until combined and slightly emulsified.
Combining Ingredients
  1. In a large bowl, combine the pasta, tomatoes, mozzarella, salami, olives, pepperoncini, red onion, and parsley. Toss gently.
  2. Pour about three-fourths of the dressing over the salad and fold with a spoon until everything glistens. Taste and add more dressing if needed.
Chilling and Serving
  1. Cover and chill for at least 30 minutes to let flavors marry. Serve cold or at cool room temperature.

Notes

Chill the dressing before adding it to the pasta. Reserve some dressing for leftovers. For a creamy twist, consider serving with a chickpea feta avocado salad.