THE ULTIMATE PASTA SALAD

Enter the world of culinary simplicity and refreshing flavors with our vibrant Pasta Salad – a versatile dish that transcends seasons and captures the essence of joyful gatherings. This salad is not just a medley of pasta and vegetables; it’s a celebration of textures, colors, and the sheer delight of a well-composed dish.

Imagine a bowl filled with al dente pasta, tossed with an array of crisp, colorful vegetables, and generously coated in a flavorful dressing. Each bite is a harmonious blend of shapes and tastes, creating a refreshing and satisfying experience that dances on your palate.

Pasta Salad Components:

1 pound of uncooked pasta (preferably rotini)

3 cups of cherry tomatoes, halved

8 ounces of fresh mozzarella cheese balls, halved

1 lb. of salami or summer sausage, cubed

3/4 cup of sliced kalamata olives

3/4 cup of pepperoncini (optional, but highly recommended)

1/2 cup of sliced red onion

1/2 cup of chopped fresh parsley

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Italian Pasta Salad Dressing:

1 1/2 cups of olive oil

1/4 cup of white vinegar (white vinegar or red wine vinegar both work)

1/4 cup of water

2 tablespoons of coarse sea salt (yes, tablespoons – see notes!)

2 cloves of garlic (or 1 teaspoon of garlic powder)

1 tablespoon of sugar

2 teaspoons each of dry oregano and dry basil

Black pepper to taste

Fresh herbs, such as parsley, basil, or chives (optional)

Instructions for Creating The Ultimate Pasta Salad:

Cook the pasta according to package directions in salted water for enhanced flavor. Allow it to cool slightly, then toss with a bit of oil to prevent sticking.

Blend or shake together all the ingredients for the Italian Pasta Salad Dressing.

Combine all the salad ingredients and dress with approximately three-fourths of the prepared dressing. Save the remaining dressing to add to leftovers.

Refrigerate for 2-3 days. Interestingly, the flavors tend to develop even more, making it taste best the day AFTER preparation.