I needed to make a pasta salad for our office party and made this and really liked it, so on to my blog it goes, and of course from cute Mel at melskitchencafe.com
Italian Pasta Salad
Ingredients
Salad:
- 12 ounces whole wheat or regular penne pasta, cooked until al dente (see note)
- 1 (6-ounce) can large olives, drained and sliced in half
- 1-2 cups chopped cucumber
- 2 cups sliced or chopped cherry tomatoes
- 4-6 ounces sliced or chopped salami or pepperoni, (about 1 cup)
- 8 ounces fresh mozzarella balls, cut in half (see note)
- ¼ cup chopped red or green onions
- ¼ cup chopped fresh parsley or basil
Dressing:
- ⅓ cup olive oil
- ¼ cup red wine or white balsamic vinegar
- 2 tablespoons freshly grated Parmesan or Parm-reggiano cheese
- 1 teaspoon honey or sugar
- 1 clove garlic, minced
- ½ teaspoon coarse, kosher salt
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ teaspoon dried parsley
- Pinch of black pepper
- Pinch of red pepper flakes
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Instructions
- Combine all the salad ingredients in a large bowl.
- For the dressing, combine all the ingredients in a bowl, jar or blender, and whisk, shake or process until combined (use a blender if you want the cheese in smaller pieces).
- Pour half of the dressing over the salad. Toss.
- Add more dressing, if desired (if the salad is going to be refrigerated for several hours before serving, reserve some of the dressing to toss with the salad right before serving).
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