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.
- Total:
- Serves: 8 persons
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 1/4-inch ribbons
- ¾cup sliced Kalamata olives
- ½cup thinly sliced cucumber
- 3tablespoons diced red onion
- 1cup coarsely chopped fresh parsley and basil leaves
Instructions
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.