The Best Pasta Salad

• servings: 10 servings
• active time: 30 minutes
• total time: 30 minutes

Ingredients

1/2 cup olive oil

1/4 cup white vinegar (red wine vinegar works too)

1/4 cup water

2 teaspoons kosher salt (see notes)

2 cloves garlic (or 1 teaspoon garlic powder)

1 tablespoon sugar

2 teaspoons each dry oregano and dry basil

black pepper to taste

fresh herbs if you want! sometimes I add fresh parsley, basil, or chives.

1 pound uncooked pasta (preferably rotini)

one 10-oz. package cherry tomatoes, halved (2 cups)

8 ounces fresh mozzarella cheese balls, cut in half if needed

8 ounces salami, cut into cubes or thin strips (see notes for types)

1/2 cup pitted kalamata olives, sliced

1 cup sliced pepperoncini

1/2 cup thinly sliced red onion

1/2 cup fresh parsley, chopped

Directions

Make Dressing: Blend up the dressing ingredients in a small blender or food processor. (You’ll want to double the dressing if you’re making it ahead – see notes for more details!)

Cook Pasta: Bring 4 quarts water + 1 tablespoon kosher salt to a large pot and bring to a boil – salting the water gives more flavor to the pasta itself. Cook pasta according to package directions. Drain and rinse pasta with cold water. Toss with a little oil to prevent sticking.

Toss Together

Add pasta and remaining ingredients to a very large bowl. Cover with dressing and toss to combine. Add more parsley on top for making it pretty!

Nutrition

• Calories: 398
• Total Fat: 30.4 g
• Saturated Fat: 6.7 g
• Trans Fat: 0 g
• Cholesterol: 19.4 mg
• Sodium: 642.1 mg
• Total Carbohydrate: 25.8 g
• Dietary Fiber: 3.6 g
• Total Sugars: 2.8 g
• Protein: 9.6 g