The Best Pasta Salad

How to make The Best Pasta Salad

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.

Cook pasta according to package directions, in salted water for more flavor. Allow to cool slightly and toss with a little oil to prevent sticking.

Blend up the dressing, or shake together in a jar.

Toss all ingredients together! I like to use about three-fourths of the dressing, and then I save the rest of the dressing to add to my leftovers.

Keep in the fridge for 2-3 days. I think it actually tastes best the day AFTER you make it.