Pasta Salad

Ingredients:

• 1 pound uncooked pasta – I like rotini!

• 3 cups cherry tomatoes, cut in half

• 8 ounces fresh mozzarella cheese balls, cut in half

• 1 lb. salami or summer sausage, cut into cubes

• 3/4 cup kalamata olives, sliced

• 3/4 cup pepperoncini (optional, but do it)

• 1/2 cup sliced red onion

• 1/2 cup fresh parsley, chopped

italian pasta salad dressing:

• 1 1/2 cups olive oil

• 1/4 cup white vinegar (white vinegar or red wine vinegar work)

• 1/4 cup water

• 2 tablespoons coarse sea salt

• 2 cloves garlic (or 1 teaspoon garlic powder)

• 1 tablespoon sugar

• 2 teaspoons each dry oregano and dry basil

• black pepper to taste

• fresh herbs if you want! sometimes I add fresh parsley, basil, or chives.

Instructions:

1. Cook pasta according to package directions, in salted water for more flavor. Allow to cool slightly and toss with a little oil to prevent sticking.

2. Blend up the dressing, or shake together in a jar.

3. Toss all ingredients together! I like to use about three-fourths of the dressing, and then I save the rest of the dressing to add to my leftovers.

4. Keep in the fridge for 2-3 days.