Categories: Salad
Ingredients
- Italian Dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup red or white wine vinegar (I like using red)
- 1 1/2 tbsp freshly grated parmesan cheese (Note 1)
- 1 tbsp sugar (any)
- 1 large garlic clove, minced
- 1/2 tsp each dried basil and oregano
- 1/4 tsp dried parsley
- 1/2 tsp dried chilli flakes (red pepper flakes) (optional)
- 3/4 tsp salt
- 1/2 tsp black pepper
- Pasta Salad
- 300g/10oz spiral pasta, or other pasta of choice
- 180g/6oz thick sliced salami, cut into 2.5cm/1" batons (see photo in post or videos) (I use hot salami)
- 200g/7oz baby bocconcini, halved (Note 2)
- 1 red capsicum/bell pepper, cut into 3cm/2.2cm strips
- 250g/8oz whole olives (I used Sicilian and pitted black) (Note 3)
- 2 cups cherry tomatoes, halved (~1.5 Australian punnets)
- 1 cup (tightly packed) fresh basil leaves
Directions
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Place Dressing ingredients in a jar and shake well.
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Cook pasta according to packet directions minus 1 minute. Drain in a colander and rinse under cold water to stop it cooking further. Shake excess water off well then transfer into large bowl.
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Place remaining Pasta Salad ingredients in the bowl. Drizzle over Dressing and toss. Serve at room temperature.