Ingredients
Units
Scale
For the Salad
- 1 lb pasta shaped pasta like casarecce or fusilli
- 8 ounces summer salami or sausage, cut into cubes
- 1 lb cherry tomatoes, halved
- 1 carrot, peeled, quartered and sliced thinly
- 1 cucumber, quartered and sliced thinly
- 1/2 green bell pepper, diced
- 1/2 red pepper, diced
- 8 ounces mozzarella balls
- 1/4 cup fresh parmesan, grated
- 1/4 cup fresh parsley, roughly minced
For the Dressing
- 3/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon white sugar
- 1/4 teaspoon dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1/4 teaspoon fresh ground black pepper
- 1/2 teaspoon coarse salt
Instructions
- Make the dressing: In small bowl, whisk together all ingredients. Set aside.
- Cook pasta to al dente according to box instructions. Run under cold water and drain. Keep in the fridge to chill until ready to use.
- Assemble the salad: Toss together all ingredients for the salad in a large bowl. Drizzle with as much dressing as desired and toss to coat. Serve chilled.
- Prep Time: 15 mins
- Cook Time: 10 mins