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Super easy pasta salad – pasta, tomatoes, fresh mozzarella, spicy salami, pepperoncini, olives, and easy Italian dressing. This is a perfect recipe to pack in your kid’s lunch or have for yourself, brought to us by Pinch Of Yum. Don’t forget pasta salad makes for great leftovers. You can cook this recipe and have it for dinner, then pack it for lunch the next day!

Ingredients

Pasta Salad Essentials:

• 1 pound uncooked pasta – I like rotini!
• 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 (if you choose to make your own)

• 1 1/2 cups olive oil
• 1/4 cup white vinegar (white vinegar or red wine vinegar work)
• 1/4 cup water
• 2 tablespoons coarse sea salt (yes, tablespoons – see notes!)
• 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

1. 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.
2. Blend up the dressing, or shake together in a jar.
3. 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.
4. Keep in the fridge for 2-3 days. I think it actually tastes best the day AFTER you make it.

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