The Stylish Pasta Salad
Pasta Salad constituents
1 pound uncooked pasta – I like rotini!
3 mugs cherry tomatoes, cut in half
8 ounces fresh mozzarella rubbish balls, cut in half
lb. salami or summer link, cut into cells
/ 4 mug kalamata olives, sliced
/ 4 mug pepperoncini( voluntary, but do it)
1/2 mug sliced red onion
mug fresh parsley, diced
Italian Pasta Salad Dressing
mugs olive oil painting
1/4 mug white ginger( white ginger or red wine ginger work)
2 soupspoons coarse ocean swab( yes, soupspoons – see notes!)
cloves garlic( or 1 tablespoon garlic greasepaint)
1 teaspoon sugar
2 ladles each dry oregano and dry basil
black pepper to taste
fresh sauces if you want! occasionally I add fresh parsley, basil, or chives.
Cook pasta according to package directions, in interspersed water for further flavor. Allow to cool slightly and toss with a little oil painting to help sticking.
Blend up the dressing, or shake together in a jar.
Toss all constituents together! I like to use about three- fourths of the dressing, and also I save the rest of the dressing to add to my leavings.
Keep in the fridge for 2- 3 days. I suppose it actually tastes stylish the day AFTER you make it.