This pasta salad recipe is easy to make. Made with simple ingred*ents, this salad is flexible, so you can make this when you are inundated by summer produce or adapt to what is in season. Plus, you are looking at under 20 minutes from start to finish.
Fresh and easy pasta salad packed with crisp vegetables, fresh mozzarella, and tossed with a simple Italian homemade dressing. The perfect side dish!
The recipe for The BEST Pasta Salad has always gone by another name in my family: “Grandpa’s Pasta Salad“. That’s because this recipe was one of his very favorites and he always requested that it be served at special occasions. That said, I can’t tell you how happy it makes me that this pasta salad recipe is also my husband’s favorite recipe.
Pasta Salad Ingred*ents:
- 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.
How To Make The Best Pasta Salad
- 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.
- Blend up the dressing, or shake together in a jar.
- Toss all ingred*ents 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.
- Keep in the fridge for 2-3 days. I think it actually tastes best the day AFTER you make it.
Credit: Heavenly Recipes