Italian Pasta Salad for Summer

Prep Time: 20

Cook Time: 10

Servings:

Calories: 593kcal

This salad is a summer staple and can be served with a light fish and fresh corn for the perfect summer dinner. For those gluten free or low carb you can make this recipe with gluten free, brown rice, chickpea, lentil, quinoa, or black bean pasta.

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Ingredients

1 cup olive oil
1/4 cup red wine vinegar
1/4 cup water
2 cloves garlic minced
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon sugar
1 teaspoon dried basil and dried oregano
1 box pasta any shape
2 cups cherry tomatoes cut in half
10 ounces fresh mozzarella chopped in small cubes or feta cheese
3/4 cup kalamata olives chopped
1/2 small red onion sliced thinly
1/2 cup fresh parsley chopped

Instructions

In a small bowl or jar with a cover, whisk dressing ingredients until fully combined.
Cook pasta according to package directions.
Rinse with water and place in a large bowl.
While pasta is still warm, pour on desired amount of dressing.
When fully cooled, add cherry tomatoes, cheese, olive, red onion and parsley.

Nutrition