Italian Pasta Salad
Ingredients
The pasta
-
1
pound
pasta of choice
-
3
tablespoons
kosher salt
-
3
tablespoons
extra virgin olive oil
The dressing
-
2
cloves
garlic
-
⅓
cup
red wine vinegar
-
2 ½
teaspoons
Dijon mustard
-
2
teaspoons
dried oregano
-
1
teaspoon
kosher salt
-
1 ¼
teaspoons
black pepper
-
½
teaspoon
sugar
-
1
cup
olive oil
The salad
-
1
pint
cherry tomatoes
-
½
cup
pitted kalamata olives
-
½
cup
sliced pepperoncinis
-
3
count
Persian cucumbers
-
8
ounces
fresh mozzarella pearls
-
8
ounces
provolone
-
8
ounces
salami
-
1
count
red onion
-
1
cup
fresh Italian parsley
Instructions
- Cook the pasta in salted water until al dente, then drain and toss with olive oil.
- Prepare the dressing by mixing garlic with red wine vinegar, then whisk in mustard, oregano, salt, pepper, and sugar, followed by olive oil until emulsified.
- In a large bowl, combine the cooled pasta with tomatoes, olives, pepperoncinis, cucumbers, mozzarella, provolone, salami, red onion, and parsley.
- Drizzle the dressing over the salad and toss to combine, then serve immediately or refrigerate until ready to serve.
Nutrition Facts (estimated)
Servings
12
Calories
400
Total fat
21g
Total carbohydrates
34g
Total protein
19g
Sodium
2538mg
Cholesterol
43mg
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