Description
This Best Italian Pasta Salad for Picnics features vibrant flavors and easy prep, making it an ideal dish for gatherings. With pasta, fresh veggies, and a zesty dressing, it’s both delicious and satisfying!
Ingredients
Scale
- 1/2 cup olive oil
- 1/4 cup white vinegar (red wine vinegar works too)
- 1/4 cup water
- 2 teaspoons kosher salt
- 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.
- 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 olive oil, vinegar, water, kosher salt, garlic, sugar, oregano, basil, and black pepper in a small blender or food processor.
- Cook the pasta in a large pot of boiling salted water according to package instructions, then drain and rinse with cold water. Toss with a little olive oil to prevent sticking.
- In a large bowl, combine the cooked pasta, cherry tomatoes, mozzarella, salami, olives, pepperoncini, red onion, and parsley.
- Pour the dressing over the pasta mixture and toss everything together until well coated. Top with additional parsley for presentation.
Notes
Make extra dressing if preparing ahead to keep flavors fresh.
Substitute different meats or cheeses based on preference.
For a vegetarian option, omit salami and add more vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg