Description
A deliciously refreshing and visually vibrant salad with a perfect texture and crunch to satisfy your hunger. This wholesome salad is perfect for lunch.
Ingredients
1 cup pasta, boiled
1/2 cup cherry tomatoes halved
1/4 cup bocconcini, mini, halved
1/4 cup bell pepper, diced
2 tbsp red onions, chopped
2 tbsp parsley, fresh chopped
1/4 cup olives halved
1–ounce salami, chopped
2 tbsp olive oil
1 tbsp parmesan cheese
1 tbsp red wine vinegar
1/4 tsp dried oregano
1/4 tsp dried basil
A pinch salt
A pinch of black pepper
Instructions
- In a salad bowl, add halved tomatoes, bell peppers, onion, olives, parsley, salami, bocconcini, and parmesan cheese. Mix well and set aside.
- In another bowl, add olive oil, red wine vinegar, dried basil, and dried oregano and whisk well.
- Add cooked pasta into the salad bowl and drizzle the olive oil dressing over it. Mix well until everything is combined.
For serving:
Place the salad in the fridge for 30 minutes before serving.
Notes
As you boil the pasta, make sure you keep it undercooked by 2 minutes.
You can store this salad in an airtight container for up to 3 days.
Don’t freeze the salad.
The best pasta shape for this salad is small macaroni, bow tie, and fusilli.
If you want to skip olive oil, use pesto instead.
- Want to be sure to cook the pasta right? Read this article and get it right every time.
- Prep Time: 15 mins
- Cook Time: N/A