Italian Pasta Salad :-Get to know your new best friend for the summer: A ridiculously simple pasta salad that consists of spaghetti, tomatoes that are juicy, fresh mozzarella, red onion, salami, olives, herbs, and a coating of a homemade dressing that is quick and easy to make.
Italian Pasta Salad
INGREDIENTS :
Pasta Salad Essentials:
- 1 pound uncooked pasta
- 3 cups cherry tomatoes, cut in half
- 8 ounces fresh mozzarella cheese balls, cut in half
- 1 lb. salami or summer sausage, cut into cubes
- 3/4 cup kalamata olives, sliced
- 3/4 cup pepperoncini (optional, but do it)
- 1/2 cup sliced red onion
- 1/2 cup fresh parsley, chopped
Italian Pasta Salad Dressing:
- 1/2 cup olive oil
- 1/4 cup white vinegar (white vinegar or red wine vinegar work)
- 1/4 cup water
- 1–2 tablespoons coarse sea salt (yes, tablespoons – see notes section!)
- 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.
INSTRUCTIONS :
- To enhance the flavor of the pasta, cook it in salted water according to the instructions on the package. After allowing it to cool down a little bit, toss it with a little oil until it stops sticking.
- Prepare the dressing by blending it or shaking it together in a container.
- Put all of the ingredients into a bowl? In my experience, it is best to use around three-quarters of the dressing, and then I save the remaining dressing to use in the preparation of my leftovers.
- Store in the refrigerator for two to three days. The day after you make it, in my opinion, is when it tastes to its very best.
NOTES :
- It is important to acknowledge that the quantity specified is for coarse sea salt. You should begin with two teaspoons of fine table salt and add more according to your personal preference.
- The actual dressing will have a high level of saltiness. That is, it is far too salty for a typical salad. In contrast, that is exactly what we want in this dish!
- After being combined with a full pound of plain pasta and a large quantity of fresh veggies that have not been seasoned, this dressing is going to be tossed together, and the end result is going to be a dish that tastes absolutely great.
- You are free to reduce the amount of salt in the dressing to one tablespoon if you do not want it to be as salty.
- With the help of this advice on how to cut an onion, you can also save time when it comes to preparing onions.
Nutrition facts :
- Total Fat 30.4g
- 6%Cholesterol 19.4mg
- 28%Sodium 642.1mg
- 9%Total Carbohydrate 25.8g
- 13%Dietary Fiber 3.6g
- Sugars 2.8g
- 19%Protein 9.6g
- 6%Vitamin A 52.3µg
- 8%Vitamin C 7.2mg
- 10%Iron 1.8mg
- 6%Potassium 264.6mg
- 16%
FREQUENTLY ASKED QUESTIONS :
What kind of salt do you recommend?
- It is important to acknowledge that the quantity specified is for coarse sea salt. You should begin with two teaspoons of fine table salt and add more according to your personal preference.
- The actual dressing will have a high level of saltiness.That is, it is far too salty for a typical salad. In contrast, that is exactly what we want in this dish! After being combined with a full pound of plain pasta and a large quantity of fresh veggies that have not been seasoned,
- this dressing is going to be tossed together, and the end result is going to be a dish that tastes absolutely great.You are curious about the reasons why we propose certain salts.This informative essay will explain the reason why!
Can I use other veggies and extras in this pasta salad?
- Certainly, you are free to personalize this salad; that is exactly what it excels at! If you want to make this dish more vegetable-friendly, you may try adding blanched green beans, fresh spinach, artichokes, red bell peppers, chickpeas, broccoli, and other vegetables.
- There are also many kinds of cheese, such as feta cheese or parmesan cheese, as well as various shapes of pasta, such as penne or fusili. perhaps even some tortellini is in order?)
- The opportunities are virtually limitless. I adore this salad in its current form, but I also adore how versatile it is!
