The Best Pasta Salad

• olive oil↗0.5 cup
• white vinegar (red wine vinegar works too)↗0.25 cup
• water↗0.25 cup
• kosher salt (see notes)↗2 teaspoon
• cloves garlic (or 1 teaspoon garlic powder)↗2
• sugar↗1 tablespoon
• each dry oregano and dry basil2 teaspoon
• black pepper to taste↗
• fresh herbs if you want! sometimes I add fresh parsley, basil, or chives.
• uncooked pasta (preferably rotini)↗1 pound
• one 10-oz. package cherry tomatoes, halved (2 cups)10 ounce
• fresh mozzarella cheese balls, cut in half if needed↗8 ounce
• salami, cut into cubes or thin strips (see notes for types)↗8 ounce
• pitted kalamata olives, sliced↗0.5 cup
• sliced pepperoncini1 cup
• thinly sliced red onion0.5 cup
• fresh parsley, chopped↗0.5 cup

Step-by-step instructions

1. 1

   Make Dressing: Blend up the dressing ingredients in a small blender or food processor. (You’ll want to double the dressing if you’re making it ahead – see notes for more details!)

2. 2

   Cook Pasta: Bring 4 quarts water + 1 tablespoon kosher salt to a large pot and bring to a boil – salting the water gives more flavor to the pasta itself. Cook pasta according to package directions. Drain and rinse pasta with cold water. Toss with a little oil to prevent sticking.

3. 3

   Toss Together: Add pasta and remaining ingredients to a very large bowl. Cover with dressing and toss to combine. Add more parsley on top for making it pretty!