Description
This Best Italian Pasta Salad for Picnics bursts with flavor and freshness, featuring pasta, tomatoes, salami, and mozzarella, making it ideal for quick meals or gatherings!
Ingredients
Scale
- 1/2 cup olive oil
- 1/4 cup white vinegar
- 1/4 cup water
- 2 teaspoons kosher salt
- 2 cloves garlic
- 1 tablespoon sugar
- 2 teaspoons dry oregano
- 2 teaspoons dry basil
- black pepper to taste
- fresh herbs (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
- 1/2 cup pitted kalamata olives, sliced
- 1 cup sliced pepperoncini
- 1/2 cup thinly sliced red onion
- 1/2 cup fresh parsley, chopped
Instructions
- Prepare the dressing by blending together the olive oil, vinegar, water, kosher salt, garlic, sugar, oregano, basil, and black pepper in a blender or food processor.
- Bring 4 quarts of water and 1 tablespoon of kosher salt to a boil in a large pot. Cook the pasta according to package instructions, then drain and rinse with cold water to cool. Toss with a little olive oil to prevent sticking.
- In a large bowl, combine the cooked pasta with the cherry tomatoes, mozzarella, salami, kalamata olives, pepperoncini, red onion, and fresh parsley. Pour the dressing over the salad and toss to combine.
Notes
You can double the dressing if making it ahead, as it keeps well in the fridge.
Feel free to substitute the salami with your favorite deli meats or leave it out for a vegetarian version.
Adding extra fresh herbs not only enhances the flavor but also adds a wonderful visual appeal to the salad.
Nutrition
- Serving Size: 1 cup
- Calories: 364
- Sugar: 2g
- Sodium: 635mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 21mg