Ingredients :
Pasta Salad Essentials:1 pound uncooked pasta – I like rotini!3 cups cherry tomatoes, cut in half8 ounces fresh mozzarella cheese balls, cut in half1 lb. salami or summer sausage, cut into cubes3/4 cup kalamata olives, sliced3/4 cup pepperoncini (optional, but do it)1/2 cup sliced red onion1/2 cup fresh parsley, choppedItalian Pasta Salad Dressing:1 1/2 cups olive oil1/4 cup white vinegar (white vinegar or red wine vinegar work)1/4 cup water2 tablespoons coarse sea salt (yes, tablespoons – see notes!)2 cloves garlic (or 1 teaspoon garlic powder)1 tablespoon sugar2 teaspoons each dry oregano and dry basilblack pepper to tastefresh herbs if you want! sometimes I add fresh parsley, basil, or chives.
Préparations :
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.