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.
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PREPARATION:
Cook pasta as per bundle headings, in salted water for more character. Permit to cool somewhat and throw with a little oil to forestall staying.
Mix up the dressing, or shake together in a container.
Throw all fixings together! I like to use around three-fourths of the dressing, and afterward I save the remainder of the dressing to add to my extras.
Save in the ice chest for 2-3 days. I think it really tastes best the day AFTER you make it.
Enjoy !