Pasta Salad
Updated July 23, 2024
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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.
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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.
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.
Has anyone made this with gluten free pasta? Any suggestions?
As others have noted, this recipe lends itself to all sorts of variations. I like to add red pepper flakes,peperoncini, chopped red pepper for color, and a mix of the fresh tomato with sundried packed in oil. I also add a tablespoon of marinade from their jars before tossing the salad…