Pasta Salad
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By Kabrina Montambeault
Pasta Salad
The perfect side dish!
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Updated at: Thu, 17 Aug 2023 10:38:43 GMT
Nutrition balance score
Unbalanced
Glycemic Index
48
Low
Glycemic Load
24
High
Nutrition per serving
Calories934.4 kcal (47%)
Total Fat69.6 g (99%)
Carbs49.8 g (19%)
Sugars5.4 g (6%)
Protein27.2 g (54%)
Sodium3101.7 mg (155%)
Fiber3.2 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
1 poundpasta
uncooked, I like rotini
3 cupscherry tomatoes
cut in half
8 ouncesfresh mozzarella cheese balls
cut in half
1 lbsalami
or summer sausage, cut into cubes
¾ cupkalamata olives
sliced
¾ cuppepperoncini
optional, but do it
½ cupred onion
sliced
½ cupfresh parsley
chopped
1 ½ cupsolive oil
¼ cupwhite vinegar
white vinegar or red wine vinegar work
¼ cupwater
2 tablespoonscoarse sea salt
2 clovesgarlic
or 1 teaspoon garlic powder
1 tablespoonsugar
2 teaspoonsdry oregano
2 tablespoonsdry basil
black pepper
to taste
fresh herbs
if you want, sometimes I add fresh parsley, basil, or chives
Instructions
Step 1
Directions
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.
Blend up the dressing, or shake together in a jar.
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.
Keep in the fridge for 2-3 days. I think it actually tastes best the day AFTER you make it.
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