Low Sugar Classic Pasta Salad

Total time1 hr 30 min

Prep time20 min

Cook time10 min

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Ingredients

6 servings

12 oz rotini pasta
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1 tbsp salt, for pasta water
1 cup cherry tomatoes, halved
1 cup cucumber, diced
½ cup red bell pepper, diced
½ cup black olives, sliced
½ cup red onion, finely diced
4 oz salami, cut into small pieces
4 oz provolone cheese, cut into small cubes
¼ cup fresh parsley, roughly chopped

For the dressing

⅓ cup red wine vinegar
⅔ cup extra-virgin olive oil
1 tsp dried oregano
1 tsp dried basil
1 tsp granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper

For serving

¼ cup grated parmesan cheese (optional)

Instructions

1
Bring a large pot of water to a boil over high heat. Add 1 tbsp salt, then cook the rotini according to package directions until al dente — tender with a slight resistance at the center, about 8–10 minutes. Drain through a colander and rinse under cold running water until the pasta is completely cool.
2
While the pasta cooks, make the dressing: combine the red wine vinegar, olive oil, dried oregano, dried basil, sugar, garlic powder, onion powder, salt, and black pepper in a small bowl and whisk until fully emulsified.

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