8 ounces fresh mozzarella cheese balls, cut in half
1 lb. salami, cut into chunks
3 cups cherry tomatoes, cut in half
¾ cup black olives, sliced
¼ cup minced fresh parsley
sliced red onion, crumbled feta cheese, pepperoncini (optional)
1½ cups Italian dressing
Homemade Italian Dressing
¾ cup olive oil
2 tablespoons white vinegar (white vinegar or red wine vinegar work)
2 tablespoons water
1 tablespoons coarse sea salt
1-2 teaspoons sugar
1 teaspoon dry oregano
1 teaspoon dry basil
1 clove garlic
black pepper to taste
Whisk or run through the blender to make a creamy, slightly thickened dressing.
Instructions
Cook pasta according to package directions. Allow to cool slightly (and maybe toss with a little oil to prevent sticking). Toss all ingredients together! Keep in the fridge for 2-3 days.
Recipe by Big City Tiny Kitchen at https://bigcitytinykitchen.com/easy-italian-pasta-salad/