The Best Pasta Salad - Lindsay Merrill Camp Recipe

 Italian Pasta Salad Dressing:

• 1 cup olive oil

• 1/2 cup white vinegar (red wine vinegar works too)

• 1/2 cup water

• 4 teaspoons kosher salt (see notes)

• 4 cloves garlic (or 2 teaspoons garlic powder)

• 2 tablespoons sugar

• 4 teaspoons each dry oregano and dry basil

• black pepper to taste

• fresh herbs if you want! sometimes I add fresh parsley, basil, or chives.

Salad Ingredients:

• 2 pound uncooked pasta (preferably rotini)

• one 20-oz. package cherry tomatoes, halved (4 cups)

• 16 ounce fresh mozzarella cheese balls, cut in half if needed

• 16 ounce salami, cut into cubes or thin strips (see notes for types)

• 1 cup pitted kalamata olives, sliced

• 2 cup sliced pepperoncini

• 1 cup thinly sliced red onion

• 1 cup fresh parsley, chopped

Instructions

1. Make Dressing: Blend up the dressing ingredients in a small blender or food processor. (You’ll want to double the dressing if you’re making it ahead – see notes for more details!)

2. Cook Pasta: Bring 4 quarts water + 1 tablespoon kosher salt to a large pot and bring to a boil – salting the water gives more flavor to the pasta itself. Cook pasta according to package directions. Drain and rinse pasta with cold water. Toss with a little oil to prevent sticking.

3. Toss Together: Add pasta and remaining ingredients to a very large bowl. Cover with dressing and toss to combine. Add more parsley on top for making it pretty!