Ingredients:
For the Pasta Salad:
1 pound uncooked pasta (rotini is a favorite)
3 cups halved cherry tomatoes
8 ounces halved fresh mozzarella cheese balls
1 pound salami or summer sausage, cubed
3/4 cup sliced kalamata olives
3/4 cup pepperoncini (optional but recommended)
1/2 cup sliced red onion
1/2 cup chopped fresh parsley
For the Dressing:
1 1/2 cups olive oil
1/4 cup white or red wine vinegar
1/4 cup water
2 tablespoons coarse sea salt (see notes)
2 garlic cloves (or use 1 teaspoon garlic powder)
1 tablespoon sugar
2 teaspoons each of dry oregano and dry basil
Black pepper, to taste
Optional: fresh herbs such as parsley, basil, or chives
Instructions:
Cook the pasta as per the package instructions in salted water to enhance the flavor. Once done, let it cool slightly and drizzle with a bit of oil to prevent it from sticking together.
For the dressing, either blend all the ingredients until smooth or simply shake them together in a sealed jar.
Combine all the pasta salad ingredients in a large bowl.
Drizzle about three-fourths of the prepared dressing over the salad and toss well. Reserve the remaining dressing to freshen up any leftovers.
Store the pasta salad in the refrigerator for 2-3 days. For optimal flavor, it's best enjoyed the day after it's made.
Note: The amount of salt seems high, but it's crucial for balancing the flavors. Adjust to your preference.
