Walnut Free Dairy Free Summer Pasta Salad
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Learn more āIngredients
6 servings
For the salad
- 12 oz rotini or fusilli pasta
- 1 tbsp olive oil
- 1 cup cherry tomatoes, halved
- 1 medium english cucumber, diced
- 1 medium red bell pepper, diced
- Ā½ cup pitted kalamata olives, halved
- 3 oz salami, sliced into thin strips
- Ā¼ cup red onion, thinly sliced
- Ā¼ cup fresh basil leaves, torn
For the vinaigrette
- ā cup red wine vinegar
- ā cup olive oil
- 1 tsp dijon mustard
- 1 tsp dried oregano
- Ā½ tsp garlic powder
- Ā½ tsp salt
- Ā¼ tsp black pepper
- Ā¼ tsp crushed red pepper flakes (optional)
Instructions
- 1
Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions until al dente, tender with a slight resistance at the center. Drain through a colander, then toss immediately with 1 tbsp olive oil to prevent sticking. Spread on a sheet pan or leave in the colander to cool to room temperature, about 15 minutes.
- 2
While the pasta cools, whisk together the red wine vinegar, 2/3 cup olive oil, Dijon mustard, dried oregano, garlic powder, salt, black pepper, and crushed red pepper flakes (if using) in a small bowl until the dressing is emulsified and slightly thickened.
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