Perfect Pasta Salad
Homemade dressing from staples in my cupboard makes this pasta salad a keeper for me. My kids make special requests for it and it never lasts long in the refrigerator.
Homemade dressing from staples in my cupboard makes this pasta salad a keeper for me. My kids make special requests for it and it never lasts long in the refrigerator.
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 tablespoon oregano
- 3/4 cup extra virgin olive oil
- 1 box tri-colored pasta
- 1 cup green peppers chopped
- 1 cup cherry tomatoes cut in half
- 1/2 cup red onion finely chopped
- 1 can black olives (2.25 oz.) **optional
- 1 jar marinated artichoke hearts cut to bite size
- 3/4 cup red wine vinegar i prefer pompeian
- 1 cup bite size pepperoni or summer sausage
- Carbohydrate 11.602036017639 g
- Cholesterol 0 mg
- Fat 13.0603561220681 g
- Fiber 2.10063892804768 g
- Protein 1.27396049800862 g
- Saturated Fat 1.81697311263037 g
- Serving Size 1 1 Serving (127g)
- Sodium 25.3017107019708 mg
- Sugar 9.5013970895913 g
- Trans Fat 0.398664778081656 g
- Calories 166 calories
Step-by-step
- Mix together dressing first (last five ingredients).
- Set aside until sugar is completely dissolved.
- Cook pasta according to box.
- Rinse under cold water until cool, pour into a large bowl.
- Add chopped ingredients.
- Mix in the dressing, keep some dressing aside to freshen up leftovers.
Most home cooks ruin pasta salad by dumping hot, steaming noodles straight into the mixing bowl with raw vegetables. Temperature management dictates the final texture of this dish.
- Boil the tri-colored pasta in heavily salted water until it reaches a true al dente state, typically one minute less than package directions indicate, so it absorbs dressing without turning mushy.
- Rinse the cooked pasta thoroughly under cold running water for a full sixty seconds to halt the internal cooking process completely before combining it with the chopped green peppers and red onions.
- Whisk the red wine vinegar, sugar, salt, oregano, and extra virgin olive oil continuously until the sugar crystals dissolve entirely, ensuring the emulsion coats every surface evenly.
- Double batches require cautious dressing addition because pasta expands as it sits; reserve half the liquid in a separate airtight container to redistribute before serving the next day.
Stored properly in a sealed container within the refrigerator, this dish maintains quality for up to forty-eight hours. Refresh leftover portions by tossing them with an additional splash of vinegar and oil.
