Pasta Salad
User Reviews
5
Pasta Salad
Description
The Pasta Salad combines cooked al dente rotini with a flavorful vinaigrette dressing of olive oil, apple cider vinegar, honey, Dijon mustard, oregano, Italian seasoning, salt, pepper, minced garlic, and finely chopped red onion. The dressing is shaken together to meld flavors and soften the onion's pungency.
Added to the pasta are fresh ingredients including halved cherry tomatoes, cucumber slices, fresh mozzarella pearls, sliced salami, kalamata olives, chopped parsley, and sliced pepperoncini. These components contribute contrasting textures—from tender mozzarella to crunchy cucumber and salty olives—and a layered flavor profile with tangy, salty, and herbal notes.
This salad can be served immediately or chilled up to three days, allowing flavors to meld further. It's ideal for picnic sides, casual meals, or make-ahead lunches. To reduce onion sharpness, marinate chopped onion in vinegar before mixing.
Ingredients
For the Dressing:
- 1 cup olive oil
- 1/3 cup apple cider vinegar white vinegar or red wine vinegar work
- 1 tbsp honey
- 1 teaspoon oregano dried
- 1 tbsp Italian seasoning
- 1 tsp salt plus more to taste
- 1/4 tsp black pepper plus more to taste
- 2 tsp Dijon mustard
- 1/2 red onion medium to small in size, finely chopped
- 2 tbsp garlic minced
For the Pasta Salad:
- 1 pound pasta rotini or another small shape
- 6 ounces cherry tomato halved or quartered about 1.5 cups
- 1 cucumber English
- 4 ounces fresh mozzarella pearls or mini balls.
- 3 ounces salami sliced
- 1 cup kalamata olives pitted, halved
- 1/4 cup parsley chopped, fresh
- 1/4 cup Pepperoncini drained and sliced
Instructions
For the dressing:
- Chop the red onion and mince your garlic cloves.
- Add the oil, vinegar, mustard, salt, pepper, herbs and honey to a large jar. Dump in the onions and garlic then shake well and set aside.
For the Pasta Salad:
- Cook your pasta in a large pot or well-salted water. I prefer rotini but any smaller pasta shape works. Drain the pasta then transfer to a large bowl or back to the pot. Drizzle with oil and toss.
- Cut the mini mozzarella balls in half then halve the cherry tomatoes and olives. Slice the pepperoncinis, cut the pepperoni slices into strips and give the parsley a rough chop.
- Add all the ingredients to the pasta in a large bowl and drizzle with the dressing. Toss well and either enjoy immediately or cover and chill for up to three days.
Notes
- Cook pasta al dente to maintain texture after mixing and chilling.
- Marinate chopped onions in vinegar for 10-50 minutes to mellow their bite.
- Shallots can be used instead of onions for a milder flavor.
- The salad tastes better after chilling as flavors meld; suitable for make-ahead meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 249kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 9g | 18% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 13mg | 4% |
| Sodium | 604mg | 25% |
| Potassium | 220mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 316IU | 6% |
| Vitamin C | 6mg | 7% |
| Calcium | 80mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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