Pasta Salad

Name: Pasta Salad
Total time: 30 min
Ingredients: 3 tablespoons red wine vinegar, plus more to taste; 1 garlic clove, finely grated or minced; 1 teaspoon dried oregano; Salt and freshly ground black pepper; 1/3 cup extra-virgin olive oil, plus more for drizzling; 1 pound short-cut pasta, such as farfalle; 1 pint cherry or grape tomatoes, halved; 8 ounces mozzarella, cubed (or use small mozzarella balls); 4 ounces sliced salami, cut into 1/4-inch ribbons; 3/4 cup sliced Kalamata olives; 1/2 cup thinly sliced cucumber; 3 tablespoons diced red onion; 1 cup coarsely chopped fresh parsley and basil leaves

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Total: 30 minutes

Servings: 9

Author : Melissa Clark

cucumber farfalle kalamata olives

Instructions

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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.

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