What kind of salt do you recommend?

Please note that the amount written is for COARSE sea salt. If you are using fine table salt, start with 2 teaspoons and add more to taste.u003cemu003e The dressing itself will be very salty.u003c/emu003e Like, too salty for a normal salad. But in this recipe, that's what we want! That dressing is going to get tossed with an entire pound of plain pasta, as well as a whole lot of fresh unseasoned vegetables, and it will taste delicious once it's all tossed up.

Can I use other veggies and extras in this pasta salad?

By all means, customize this salad - that's what it does best! Try adding blanched green beans, fresh spinach, artichokes, red or yellow peppers, chickpeas, etc. for a more veg-forward version. Or different types of cheese (feta? parmesan?), or different shapes of pasta (penne? fusili? maybe even some tortellini?)... the possibilities are endless. I love this salad as-is but I also love its flexibility!

How long will this prepared pasta salad stay good in the fridge?

Keep any leftovers in the fridge for 2-3 days in a sealed container.

The Best Easy Pasta Salad Recipe

Description

Super easy pasta salad – with pasta, tomatoes, fresh mozzarella, spicy salami, pepperoncini, olives, and easy Italian dressing. DANGEROUSLY GOOD.

Ingredients

Units Scale

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

Cook pasta according to package directions, in salted water for more flavor. Allow to cool slightly and toss with a little oil to prevent sticking.
Blend up the dressing, or shake together in a jar.
Toss all ingredients together! I like to use about three-fourths of the dressing, and then I save the rest of the dressing to add to my leftovers.
Keep in the fridge for 2-3 days. I think it actually tastes best the day AFTER you make it.

Equipment

The equipment section may contain affiliate links to products we know and love.

Notes

Update 7/12/22: Based on reader feedback and additional testing, the olive oil in the dressing was reduced to 1/2 cup (previous, it was 1 1/2 cups).

Please note that the amount written is for COARSE sea salt. If you are using fine table salt, start with 2 teaspoons and add more to taste. The dressing itself will be very salty. Like, too salty for a normal salad. But in this recipe, that’s what we want! That dressing is going to get tossed with an entire pound of plain pasta, as well as a whole lot of fresh unseasoned vegetables, and it will taste delicious once it’s all tossed up. If you don’t want as salty a dressing, feel free to reduce it to 1 tablespoon.

You can also save time on onion prep with this guide on how to cut an onion.

Prep Time: 30 mins
Cook Time: 5 minutes
Category: Side
Method: Mix
Cuisine: American

Keywords: pasta salad, pasta salad recipe, best pasta salad, potluck recipe, summer recipe