Emulsifier Free Classic Pasta Salad
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Learn more →Ingredients
6 servings
- 12 oz rotini pasta
- 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
- 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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