Pasta Salad
Updated July 22, 2024
Bobbi Lin for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE DRESSING
3 tablespoons red wine vinegar, plus more to taste
1 garlic clove, finely grated or minced
1 teaspoon dried oregano
Salt and freshly ground black pepper
⅓ cup extra-virgin olive oil, plus more for drizzling
FOR THE PASTA
1 pound short-cut pasta, such as farfalle
1 pint cherry or grape tomatoes, halved
8 ounces mozzarella, cubed (or use small mozzarella balls)
4 ounces sliced salami, cut into ¼-inch ribbons
¾ cup sliced Kalamata olives
½ cup thinly sliced cucumber
3 tablespoons diced red onion
1 cup coarsely chopped fresh parsley and basil leaves
Nutritional analysis per serving (8 to 10 servings)
38 grams carbs; 30 milligrams cholesterol; 368 calories; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 18 grams fat; 3 grams fiber; 393 milligrams sodium; 14 grams protein; 2 grams sugar
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.
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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 follow this wonderful recipe exactly, except I halve the amount of pasta. It's just right as a main course that way.
Made this yesterday (mostly) as written for the first time for lunches this week. In general, a good hot weather lunch. I did add some roasted red peppers since I had a jar with just enough to chop up and add in. Future me will make this, but I'll leave out the olives and up the cucumber (or add another veg that will stay crispy as part of this). Possibly add some chickpeas. I like kalamata olives, but find them overwhelming here.
I increased the amount of olives and decreased the amount of pasta a bit to suit my family's tastes. I made a double recipe of the dressing to have for future use.