Italian Pasta Salad
INGREDIENTS
For the dressing:
·
1/2 cup olive oil
·
1/4 cup red wine
vinegar
·
2 teaspoons dried
Italian seasoning
·
1/2 teaspoon granulated
sugar
·
1 clove garlic,
minced
·
1/2 teaspoon kosher
salt
·
1/4 teaspoon freshly
ground black pepper
For the pasta salad:
·
1/2 medium red onion,
finely chopped
·
8 ounces dried
short pasta, such as rotini
·
8 ounces cherry
tomatoes, halved or quartered
·
1 small English
cucumber quartered lengthwise, then thinly sliced crosswise
·
4 ounces mini
mozzarella balls drained and halved
·
4 ounces salami
slices, cut into 1/2-inch-wide strips
·
1/2 cup pitted
kalamata olives halved
·
1/4 cup coarsely
chopped fresh parsley leaves
INSTRUCTIONS
1.
Make the dressing. Place all the dressing ingredients in a small bowl and whisk
to combine.
2.
Soften the red onion in the
dressing. Add the finely chopped red
onion and stir to combine. Set aside to soften while you prepare the rest of
the salad.
3. Cook the pasta. Bring
2 quarts of salted water to a boil in a large pot over medium-high heat. Add
the pasta and cook until al dente — soft with just a bit of chew —
about 8 minutes or according to package directions. Meanwhile, prepare an ice
bath in a large bowl.
4. Quickly
cool the pasta. Drain the pasta in a colander and run under cold water. Dunk
the colander in the ice bath and set aside to cool for 5 minutes.
5.
Place the pasta salad
ingredients in a bowl. Drain the
pasta well. Transfer to a large bowl. Add the tomatoes, cucumber, mozzarella,
salami, olives, and parsley.
6.
Toss the pasta with the
dressing. Add the dressing,
including the onions, to the pasta and toss until evenly combined.
7.
Chill for 30 minutes before
serving. Refrigerate the pasta
salad for at least 30 minutes for the flavors to meld before serving.
RECIPE NOTES
Storage: This
pasta salad keeps well in an airtight container in the refrigerator for up to 5
days. Taste and season again before serving if needed.
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