Ingredients:
- 1 lb. uncooked pasta
- 3 cups cherry tomatoes, cut in half
- 8 oz. fresh mozzarella pearls, cut in half
- 1 lb. dry salami, cut into cubes
- 3/4 cup kalamata olives, sliced
- 3/4 cup pepperoncini, sliced
- 1/2 cup sliced red onion
- 1/2 cup fresh parsley, chopped
Ingredients for the dressing:
- 1/2 cup olive oil
- 1/4 cup white vinegar
- 1/4 cup water
- 2 Tbsp.sea salt
- 2 cloves garlic
- 1 Tbsp. sugar
- 1 Tbsp. each oregano and basil
- Black pepper to taste
Directions:
- Bring a large pot of salted water to boil and cook pasta per instructions.
- Allow to cool slightly and toss with a little oil to prevent sticking. Make the dressing in a canning jar and shake together.
- Toss the remainder of ingredients together.
- Keep in the fridge for 2 to 3 days. Make one day ahead for best flavor.
