{"id":4303,"date":"2023-05-07T01:59:46","date_gmt":"2023-05-06T18:59:46","guid":{"rendered":"https:\/\/samyenlinhchi.com\/cooking\/?p=4303"},"modified":"2023-05-07T01:59:46","modified_gmt":"2023-05-06T18:59:46","slug":"the-best-pasta-salad","status":"publish","type":"post","link":"https:\/\/samyenlinhchi.com\/cooking\/the-best-pasta-salad.html","title":{"rendered":"The Best Pasta Salad"},"content":{"rendered":"

How to make The Best Pasta Salad<\/h2>\n

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Ingredients:<\/h2>\n

1 pound uncooked pasta \u2013 I like rotini!<\/p>\n

3 cups cherry tomatoes, cut in half<\/p>\n

8 ounces fresh mozzarella cheese balls, cut in half<\/p>\n

1 lb. salami or summer sausage, cut into cubes<\/p>\n

3\/4 cup kalamata olives, sliced<\/p>\n

3\/4 cup pepperoncini (optional, but do it)<\/p>\n

1\/2 cup sliced red onion<\/p>\n

1\/2 cup fresh parsley, chopped<\/p>\n

Italian Pasta Salad Dressing:<\/strong><\/p>\n

1 1\/2 cups olive oil<\/p>\n

1\/4 cup white vinegar (white vinegar or red wine vinegar work)<\/p>\n

1\/4 cup water<\/p>\n

2 tablespoons coarse sea salt (yes, tablespoons \u2013 see notes!)<\/p>\n

2 cloves garlic (or 1 teaspoon garlic powder)<\/p>\n

1 tablespoon sugar<\/p>\n

2 teaspoons each dry oregano and dry basil<\/p>\n

black pepper to taste<\/p>\n

fresh herbs if you want! sometimes I add fresh parsley, basil, or chives.<\/p>\n

Instructions:<\/h2>\n

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.<\/p>\n

Blend up the dressing, or shake together in a jar.<\/p>\n

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.<\/p>\n

Keep in the fridge for 2-3 days. I think it actually tastes best the day AFTER you make it.<\/p>\n","protected":false},"excerpt":{"rendered":"

How to make The Best Pasta Salad Ingredients: 1 pound uncooked pasta \u2013 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 […]<\/p>\n","protected":false},"author":1,"featured_media":4304,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4303"}],"collection":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/comments?post=4303"}],"version-history":[{"count":1,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4303\/revisions"}],"predecessor-version":[{"id":4305,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4303\/revisions\/4305"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media\/4304"}],"wp:attachment":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media?parent=4303"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/categories?post=4303"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/tags?post=4303"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}