Italian Pasta Salad Dressing (Print Version)
# Ingredients:
→ Pasta
01 -
1 pound rotini pasta, uncooked
→ Proteins
02 -
8 ounces fresh mozzarella cheese pearls (or chopped into pieces)
03 -
8 ounces salami, pepperoni, or beef summer sausage
04 -
1/2 cup freshly grated parmesan cheese
→ Vegetables
05 -
6 ounces sliced black olives
06 -
1/2 red onion, diced
07 -
1 1/2 cups cherry tomatoes, halved
08 -
2 Tablespoons fresh chopped parsley
09 -
Sliced pepperoncinis (optional)
→ Dressing
10 -
3/4 cup olive oil
11 -
1/4 cup red wine vinegar
12 -
2 teaspoons dried parsley flakes
13 -
2 teaspoons dried minced onion
14 -
2 teaspoons fresh lemon juice
15 -
1 teaspoon dried basil
16 -
1 teaspoon dried oregano
17 -
1 teaspoon garlic salt
18 -
1 teaspoon granulated sugar
19 -
1/4 teaspoon freshly ground black pepper
# Instructions:
01 -
Combine olive oil, red wine vinegar, dried parsley, minced onion, lemon juice, basil, oregano, garlic salt, sugar, and black pepper. Store in the refrigerator and shake well before using.
02 -
Cook rotini pasta according to package instructions. Drain and rinse with cold water. Allow to cool for at least 10 minutes.
03 -
Transfer cooled pasta to a large bowl and pour half of the prepared dressing over it. Toss thoroughly to coat all pasta pieces.
04 -
Add mozzarella, salami, black olives, red onion, cherry tomatoes, parsley, parmesan cheese, and pepperoncinis (if using). Pour remaining dressing over ingredients and toss everything until well combined.
05 -
Cover the bowl and refrigerate for at least 1 hour before serving to allow flavors to meld.
# Notes:
01 -
This pasta salad can be stored in the refrigerator for up to 4-5 days.
02 -
Bottled zesty Italian dressing (about 1 1/2 cups) can be substituted for the homemade dressing.
03 -
The homemade dressing can be stored separately in the refrigerator for up to 2 weeks.