Pasta Salad
Updated July 23, 2024
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3tablespoons red wine vinegar, plus more to taste
- 1garlic clove, finely grated or minced
- 1teaspoon dried oregano
- Salt and freshly ground black pepper
- ⅓cup extra-virgin olive oil, plus more for drizzling
- 1pound short-cut pasta, such as farfalle
- 1pint cherry or grape tomatoes, halved
- 8ounces mozzarella, cubed (or use small mozzarella balls)
- 4ounces sliced salami, cut into ¼-inch ribbons
- ¾cup sliced Kalamata olives
- ½cup thinly sliced cucumber
- 3tablespoons diced red onion
- 1cup coarsely chopped fresh parsley and basil leaves
For the Dressing
For the Pasta
Nutritional analysis per serving (10 servings)
368 calories; 18 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 38 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 14 grams protein; 393 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Make the dressing: Combine vinegar, garlic, oregano and a big pinch each salt and pepper in a large bowl. Whisk in oil; taste and add more salt, pepper or vinegar as needed. Set aside.
- Step 2
Prepare the pasta: Bring a large pot of heavily salted water to a boil. Cook the pasta according to the package directions until the pasta is al dente. Drain well, transfer to the large bowl, and toss with the dressing while still warm.
- Step 3
Add tomatoes, mozzarella, salami, olives, cucumber and onion to the bowl and toss well; fold in herbs. Taste and season with more salt, pepper and vinegar, if you like.
- Step 4
Drizzle with olive oil and top with cracked black pepper just before serving.
Private Notes
Comments
I make variations of this all the time. One thing I find useful: put half the dressing on the warm pasta then chill the salad a bit then add the rest before serving so that it doesn’t all absorb. It stays bright and the herbs and tomatoes don’t “cook” in the vinegar. I have also gilded the lily with a little balsamic and a sprinkle of parm right before serving. Delish.
Artichoke hearts would be a good addition.
I grated the garlic into the red wine vinegar and let it sit for an hour. Then I strained the garlic solids out and used the garlic infused red wine vinegar which was perfect.
I make a version of this recipe a few times a year. Mine always has artichoke hearts, because my wife loves them, and I sometimes use feta cheese instead of mozzarella, but other than that it's very close to this recipe. It's always a hit.
Do you use a full cup of both basil and parsley or 1/2 cup of each?
Very base recipe- the key elements for me are the vinaigrette, chopped red onion, something briny like olives or capers, and salami for a bit more heft to the dish- after that- whatever is on hand could be a great addition- yesterday it was green and red peppers and raw corn kernels and cucumbers. I skipped the cheese entirely and didn’t miss it. One trick I like to do is add the veggies to the bowl first and then just spoon in the pasta until I have the right proportion (for me) of the pasta to salad mix. It’s a nice way to make the dish more veggie forward, if that’s your thing.