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When I think of summer, I think of barbecue, fresh produce, and delicious sides! Pasta salads can be a good way to balance rich flavors and taste with a tight budget.
This one is loaded with savory zest and classic Italian flavors. Its also super easy to throw together! If you use the olive oil listed in the recipe, this definitely falls into our “Splurge” category, but you can substitute other oils – though the flavor won’t be as rich.
Great to keep on hand or bring to your next potluck, we can’t rave about this pasta salad enough!
Ingredients
- 36 oz rotini pasta
- 1 1/2 cups olive oil**
- 1/2 cup red wine vinegar
- 4 tsp dried parsley leaves
- 5 tsp minced onion
- 5 tsp fresh lemon juice
- 3 tsp dried basil
- 2 tsp dried oregano
- 2 tsp garlic powder
- 1 tsp sea salt
- 2 tsp white sugar
- 1/2 tsp black pepper
- 1 lb mozzarella cheese
- 1/2 lb salami
- 1 can black olives
- 1/2 red onion
- 1 red bell pepper
- 1 green bell pepper
Instructions
- Boil pasta until cooked thoroughly. Drain and cool.
- In a medium bowl, combine oil, vinegar, parsley, minced onion, lemon juice, basil, oregano, garlic powder, salt, sugar, and pepper. Mix well and set aside.
- Chop mozzarella and salami into very small pieces. Drain the olives and quarter. Finely chop the red onion and bell peppers.
- Place pasta into a large bowl. Add in half of the dressing and mix well. Add cheese, salami, olives, onion, and peppers. Stir thoroughly. Add in remaining dressing and mix once more.
- Allow to rest in refrigerator for at least 1 hour for flavors to meld. Serve cold.
Notes
**Other oils can be substituted, but olive oil gives the best flavor.
What is your favorite summer pasta salad? Let us know in the comments!
Dying to know how to make something? Send in a recipe suggestion and we’d love to make it for you!
