Italian Pasta Salad #

Ingredients #

Dressing #

• 1/3 cup red wine vinegar
• 1 garlic clove, grated
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 1 cup extra-virgin olive oil

Pasta Salad #

• 1 lb. rotini pasta, cooked and cooled
• 1 pt. cherry tomatoes, halved
• 1 cup diced salami
• 8 oz. mozzarella pearls
• 1 cup thinly sliced baby bell peppers
• 1/2 cup diced red onion
• 1/2 cup grated parmesan cheese, plus more for serving
• 1/2 tsp. kosher salt
• 1/2 cup chopped fresh basil, plus more for serving
• 1/4 cup chopped fresh parsley, plus more for serving
• Kosher salt and freshly ground pepper, to taste

Instructions #

• In a small bowl, whisk together the vinegar, garlic, salt, and pepper. Gradually add the olive oil, whisking constantly until combined. Set aside.
• To a large bowl, add the cooked pasta. Add the tomatoes, salami, mozzarella, bell pepper, onion, parmesan cheese, salt, basil, and parsley. Whisk the dressing once more, then pour it over the salad, stirring to combine.
• Refrigerate for at least 1 hour before serving.

Original recipe #

Pioneer Woman