Best Pasta Salad Recipe
This Pasta Salad Recipe is my go-to for effortless entertaining, boasting a perfect balance of briny, tangy, and savory flavors. I’ve tested this combination countless times to ensure every bite delivers maximum taste with minimal effort. This method, which skips boiling the dressing, keeps the pasta perfectly al dente and the ingredients vibrant.
PrintBest Pasta Salad
Ingredients
Scale
- 1 lb. cooked fusilli pasta
- 8 oz. mozzarella balls, halved
- 4 oz. salami, quartered
- 1 c. artichoke hearts, coarsely chopped
- 1 c. cherry tomatoes, halved
- 1/2 c. pitted black olives, sliced
- 1/3 c. extra-virgin olive oil
- 1 garlic clove, finely chopped
- 2 tbsp. red wine vinegar
- 1 tbsp. finely chopped fresh parsley
- 2 tsp. Italian seasoning
- Pinch of crushed red pepper flakes
- Kosher salt
- Freshly ground black pepper
Instructions
- In a large bowl, toss pasta, mozzarella, salami, artichokes, tomatoes, and olives.
- In a jar, combine oil, garlic, vinegar, parsley, Italian seasoning, and red pepper flakes. Secure with a lid, then shake to combine; season with salt and black pepper.
- Pour dressing over pasta salad and toss to combine.
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