Old School Pasta Salad

Old School Pasta Salad

  • 1 lb bite sized pasta, such as farfalle or elbow

  • 1/4 cup red wine vinegar

  • 1 medium shallot, minced

  • 1 garlic clove, finely grated or minced

  • 1/2 tsp. dried oregano

  • Salt and pepper

  • 1/2 cup extra-virgin olive oil

  • 1 pint cherry or grape tomatoes, halved

  • 1 cup mozzarella, cubed

  • 1/2 cup sliced pepperoni cut into ¼-inch ribbons

  • ¾ cup sliced Kalamata olives

  • 1 cup thinly sliced cucumber

    Garnish with fresh basil.

Begin by cooking off the pasta in a large pot of boiling salted water according to packaging instructions. Strain then let dry on a clean towel.

While the pasta is cooking make the dressing by combining the vinegar, shallot, garlic, oregano, salt and pepper. Let that sit for 1 minute then whisk in the oil.

Toss the pasta with 2/3 rd of the dressing. Fold in vegetables, mozzarella, and pepperoni. Taste adding the remaining dressing and salt if needed.

Top the pasta salad with lots of basil and serve at room temperature.

Makes 6 servings.

Amanda FredericksonComment