Pasta Salad with Italian Dressing

Making Pasta Salad with Italian Dressing

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1. Boil the fusilli for 11 minutes until just tender. Drain and rinse in cold water.

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2. Whisk the oil, vinegar, garlic, mustard, oregano and salt in a jar and shake hard.

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3. Toss the slightly warm pasta with a third of the dressing.

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4. Add the tomatoes, cucumber, olives, salami, mozzarella and the remaining dressing and toss. Chill for 30 minutes.

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Small Things That Help

• Do not overcook the pasta.
• Dress while slightly warm.
• Taste for salt after chilling.
• Add a splash of oil if it dries out.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What Goes With Pasta Salad with Italian Dressing

• Grilled chicken
• Garlic bread
• Green salad
• Cold white wine

Keeping and Reheating

Keeps in the fridge for 3 days.

Pasta Salad with Italian Dressing: Questions and Answers

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.