Pasta Salad
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Nutrition balance score
Good
Glycemic Index
52
Low
Glycemic Load
20
High
Nutrition per serving
Calories385.3 kcal (19%)
Total Fat19.7 g (28%)
Carbs37.6 g (14%)
Sugars2.4 g (3%)
Protein14 g (28%)
Sodium556.8 mg (28%)
Fiber2.2 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
FOR THE DRESSING
3 tablespoonsred wine vinegar
plus more to taste
1garlic clove
finely grated or minced
1 teaspoondried oregano
salt
freshly ground black pepper
⅓ cupextra-virgin olive oil
plus more for drizzling
FOR THE PASTA
1 poundshort-cut pasta
such as farfalle
1 pintcherry tomatoes
or grape, halved
8 ouncesmozzarella
cubed, or use small mozzarella balls
4 ouncessalami
sliced, cut into 1/4-inch ribbons
¾ cupKalamata olives
sliced
½ cupcucumber
thinly sliced
3 tablespoonsred onion
diced
1 cupfresh parsley
coarsely chopped
basil leaves
Instructions
Step 1
Make the dressing: Combine vinegar, garlic, oregano and a big pinch each salt and pepper in a large bowl. Whisk in oil; taste and add more salt, pepper or vinegar as needed. Set aside.
Step 2
Prepare the pasta: Bring a large pot of heavily salted water to a boil. Cook the pasta according to the package directions until the pasta is al dente. Drain well, transfer to the large bowl, and toss with the dressing while still warm.
Step 3
Add tomatoes, mozzarella, salami, olives, cucumber and onion to the bowl and toss well; fold in herbs. Taste and season with more salt, pepper and vinegar, if you like.
Step 4
Drizzle with olive oil and top with cracked black pepper just before serving.
View on New York Times Recipes
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