Ingredients

Pasta Salad Essentials:

• 1 pound uncooked pasta – I like rotini!
• 3 cups cherry tomatoes, cut in half
• 8 ounces fresh mozzarella cheese balls, cut in half
• 1 lb. salami or summer sausage, cut into cubes
• 3/4 cup kalamata olives, sliced
• 3/4 cup pepperoncini (optional, but do it)
• 1/2 cup sliced red onion
• 1/2 cup fresh parsley, chopped

Italian Pasta Salad Dressing:

• 1 1/2 cups olive oil
• 1/4 cup white vinegar (white vinegar or red wine vinegar work)
• 1/4 cup water
• 2 tablespoons coarse sea salt (yes, tablespoons – 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.

Instructions

1. 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.
2. Blend up the dressing, or shake together in a jar.
3. 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.
4. Keep in the fridge for 2-3 days. I think it actually tastes best the day AFTER you make it.

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