Italian Antipasto Pasta Salad
Ingredients
- 1 pound uncooked rotini pasta
- 1/2 cup fresh parsley chopped fine
- ¼ cup fresh basil chopped fine
- ¼ cup fresh chives
- 3 cups grape tomatoes halved
- 8 ounces fresh mozzarella cheese balls halved
- 1 green bell pepper diced
- 1 lb. salami or summer sausage cubed
- 3/4 cup kalamata olives sliced
- 3/4 cup pepperoncini sliced
- 1/2 cup red onion sliced
Dressing:
- 1 1/2 cups olive oil
- 1/4 cup red wine vinegar
- 1/4 cup water
- 1 Tablespoons coarse sea salt
- 2 cloves garlic minced
- 1 Tablespoon sugar
- 1 teaspoons Italian seasoning
- 1 teaspoon dried basil
- ¼ cup parmesan cheese
Instructions
- In a jar, add all dressing ingredients, and shake together, set aside.
- Cook pasta according to package directions, until al dente, drain, toss with 2 Tbs of dressing mixture to prevent pasta from sticking. Set aside.
- Prep all ingredients, cutting into even sized pieces, for easier eating.
- Add all of the pasta salad ingredients to a large bowl, and dress with ⅔ of the remaining dressing. Toss to combine.
- Taste, and add more dressing if desired, or keep remaining dressing to refresh leftovers.
- Serve and enjoy.
- Leftovers will keep in the fridge for 2-3 days.