Italian Pasta Salad
Why I Love This Recipe
This pasta salad is good for any occasion.
Ingredients You'll Need
10 oz 4 cups uncooked pasta
1 lb grape or cherry tomatoes cut in halves
1 large bell pepper diced
1 cup pitted olives cut in halves
7 oz 1 cup mini bocconcini, cut in halves
4 oz salami cut into matchsticks
1/4 cup red or white onion finely chopped
1/2 cup parsley finely chopped
1/4 cup Parmesan cheese shredded
1/2 cup extra virgin olive oil
1/4 cup red or white wine vinegar
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
Cook pasta as per package instructions in a pot of salted water (prevents sticking and flavors pasta), undercooking by 2 minutes.
Drain in a colander and rinse with cold water to prevent cooking. Set aside to cool and drain well.
In a large salad bowl, add tomatoes, bell pepper, olives, bocconcini, salami, onion, parsley and Parmesan cheese. Set aside.
In a medium bowl, whisk olive oil, vinegar, dried oregano and basil.
Add cooked pasta to the salad bowl, drizzle with dressing and stor gently with large spoon to combine.
It is best to let salad chill in the fridge for 30 minutes before serving.
Bring to a potluck, serve as a lunch, meal prep for a work week or serve with chicken or any grilled meat for dinner.
Pairs Well With
Serve with chicken or fish.