Pasta Salad

This pasta salad has everything you could want in the bowl: loads of ripe tomatoes, chunks of mozzarella, sliced olives, salami and plenty of fresh green herbs, all tossed in a garlicky, oregano-spiked red wine vinaigrette. Serve it the same day it’s made for the brightest flavor and best texture.

Ingredients

• 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
• 0.3333333333333333 cup extra-virgin olive oil, plus more for drizzling
• 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 1/4-inch ribbons
• 0.75 cup sliced Kalamata olives
• 0.5 cup thinly sliced cucumber
• 3 tablespoons diced red onion
• 1 cup coarsely chopped fresh parsley and basil leaves

Steps

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.
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.
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. 
4. Drizzle with olive oil and top with cracked black pepper just before serving.