Easy Italian Pasta Salad

I've already made this Easy Italian Pasta Salad twice this summer, so I think it's safe to say it's one of my new favorites :)  I whipped this up for 4th of July this year, and then once again for a very special baby shower {substituting broccoli for the salami to accommodate the pregnant ladies} and it got so many rave reviews that I'm trying to figure out when I can make it again.  This is perfect for a big potluck or gathering because it makes a ton {trust me - the bowl is super heavy!} but I've come home from both occasions with not nearly enough leftovers, making me think it's definitely a hit.  If there's something you don't like, feel free to swap it out with different meats or veggies, but with how easy and quickly this comes together definitely make sure to make it for your next bbq - you'll be thanking me :)

Easy Italian Pasta Salad

Ingredients
1 lb uncooked pasta {I used rotini both times}
3 cups cherry tomatoes, halved
8oz fresh mozzarella cheese balls, halved
1 lb salami or summer sausage, cubed
3/4 kalamata olives, sliced
1/2 cup sliced red onion
1/2 cup fresh parsley, chopped

Dressing
1 1/2 cups olive oil
1/4 cup red wine vinegar
1/4 cup water
2 Tblsp coarse sea salt {if using regular salt, use less then add more if needed}
2 cloves garlic, chopped
1 Tblsp sugar
2 tsp dry oregano
2 tsp dry basil
Black pepper
Fresh herbs {I used leftover parsley}

Instructions
1. Cook pasta according to package directions.  Allow to cool slightly and toss with a little oil to prevent sticking.
2. Blend all dressing ingredients, or shake in large jar until blended.
3. Toss everything together!  Use about 3/4 of the dressing, then add more to leftovers if desired.
4. Refrigerate - keeps up to 3 days {and just gets better with time}. 

adapted from pinch of yum

xoxo,
stephanie marie