Ingredients
With simple, fresh ingredients, this salad is a breeze to whip up. Here’s what you’ll need:
- 8 ounces rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/2 cup mozzarella balls, halved
- 1/4 cup fresh basil, chopped
- 1/4 cup salami, diced
- 1/4 cup red wine vinegar
- 1/3 cup olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Optional: 1/4 cup grated Parmesan cheese
If you’re missing any ingredients, don’t worry! You can substitute the rotini with any short pasta you have, or swap mozzarella balls for feta cheese for a tangier twist. This flexibility makes it a staple in my kitchen, much like the adaptable recipes my family embraced when I was young.
Instructions
Creating this salad is as enjoyable as savoring it. Here’s how you can bring this dish to life:
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, black olives, mozzarella balls, basil, and salami.
- In a separate small bowl, whisk together the red wine vinegar, olive oil, Italian seasoning, salt, and pepper.
- Pour the dressing over the pasta mixture and toss until everything is well coated.
- For an extra burst of flavor, sprinkle with Parmesan cheese before serving.
Remember, like my abuela taught me, trust your senses. Taste and adjust the seasoning as needed. The beauty of this dish lies in its balance of flavors, just like the balance of spices in her sopa de fideo.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International