Italian Pasta Salad
 
 
Makes 6 servings
Ingredients
Dressing:
  • ¼ cup olive oil
  • juice of 1 lemon
  • 1½ teaspoons sea salt
  • ½ teaspoon sugar
  • ½ teaspoon dried oregano
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried thyme (see notes)
  • 1 garlic clove, minced
Salad:
  • 8 ounces tricolor fusilli or other short pasta
  • 1 cup cherry or grape tomatoes, halved lengthwise
  • 1 cup roughly chopped fresh spinach
  • ½ cup thinly sliced pepperoni
  • ¼ cup thinly sliced red onion
  • ¼ cup sliced Greek pepperoncini
  • 2 tablespoons thinly sliced fresh basil
  • 2 tablespoons chopped fresh parsley
  • 10 ciliegine (small mozzarella balls), halved
  • sea salt and freshly ground black pepper, to taste
Instructions
Make the dressing:
  1. Combine the dressing ingredients in a small jar with a lid and shake vigorously until emulsified.
Make the salad:
  1. Cook pasta according to package directions until al dente. Rinse with cold water, drain well and transfer to a large bowl.
  2. Add next eight ingredients (tomatoes through ciliegine) and dressing; toss to combine.
  3. Season with salt and pepper to taste. Transfer to the refrigerator to chill for at least 30 minutes. Serve cold or at room temperature.
Notes
I used 1 teaspoon fresh thyme since I had some on hand.
Recipe by Two of a Kind at https://www.twoofakindcooks.com/italian-pasta-salad/