Ingredients
- 3 tablespoon sred wine vinegar, plus more to taste
- 1 garlic clove, finely grated or minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper
- 1/3 cup extra-virgin olive oil, plus more for drizzling
- 1 pound short-cut pasta, such as farfalle
- 1 pint cherry or grape tomatoes, halved
- 8 ounce smozzarella, cubed (or use small mozzarella balls)
- 4 ounce sslice d salami, cut into 1/4-inch ribbons
- 3/4 cup slice d Kalamata olives
- 1/2 cup thinly slice d cucumber
- 3 tablespoon sdiced red onion
- 1 cup coarsely chopped fresh parsley and basil leaves
Instructions
- Make the dressing: Combine vinegar, garlic, oregano and a big pinch each salt and pepper in a large bowl. Whisk in oil; taste and add more salt, pepper or vinegar as needed. Set aside.
- Prepare the pasta: Bring a large pot of heavily salted water to a boil. Cook the pasta according to the package directions until the pasta is al dente. Drain well, transfer to the large bowl, and toss with the dressing while still warm.
- Add tomatoes, mozzarella, salami, olives, cucumber and onion to the bowl and toss well; fold in herbs. Taste and season with more salt, pepper and vinegar, if you like.
- Drizzle with olive oil and top with cracked black pepper just before serving.
Tips
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.