This Best Pasta Salad is a crowd-pleaser packed with bold flavors from fresh veggies, salami, mozzarella, and a zesty Italian dressing. Perfect for potlucks, parties, or meal prep, this dish combines ease with gourmet taste.
Ingredients :
1 pound uncooked pasta rotini preferred for its shape
3 cups cherry tomatoes halved
8 ounces fresh mozzarella cheese balls halved
1 pound salami or summer sausage cubed
3/4 cup kalamata olives sliced
3/4 cup pepperoncini optional, sliced
1/2 cup sliced red onion
1/2 cup fresh parsley chopped
1 1/2 cups olive oil for the dressing
1/4 cup white vinegar or red wine vinegar
1/4 cup water
2 tablespoons coarse sea salt
2 cloves garlic minced or 1 teaspoon garlic powder
1 tablespoon sugar
2 teaspoons dried oregano
2 teaspoons dried basil
black pepper to taste
Method :
Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and rinse under cold water. Toss with olive oil to prevent sticking.
Halve cherry tomatoes and mozzarella balls. Dice salami or sausage. Slice olives, pepperoncini, and red onion. Chop parsley.
In a medium bowl, whisk together olive oil, vinegar, water, sea salt, garlic, sugar, oregano, basil, and black pepper until well combined. Adjust seasoning to taste.
Combine the cooled pasta, vegetables, mozzarella, salami, and parsley in a large bowl. Pour three-fourths of the dressing over the mixture and toss gently to coat. Refrigerate for at least 2 hours.
Before serving, toss the salad again and add more dressing if needed. Garnish with fresh herbs, if desired. Store leftovers in an airtight container in the refrigerator for up to 3 days.