Ingredients:
1/2 medium red onion, finely chopped
8 ounces dried short pasta, such as rotini
8 ounces cherry tomatoes, halved or quartered
1 small English cucumber, quartered lengthwise, then thinly sliced crosswise
1 cup torn spinach leaves
4 ounces mozzarella chunks
4 ounces salami slices, cut into 1/2-inch-wide strips
1/2 cup pitted kalamata olives, halved
1/4 cup coarsely chopped fresh parsley leaves
Dressing:
1/2 cup of Extra virgin Olive Oil
1/4 cup Red Wine Vinegar
2 tsp dried Italian Seasoning
1/2 tsp sugar
1 clove garlic, minced
1/2 tsp of kosher salt
1/4 tsp fresh ground black pepper
Mix all ingredients together in a covered glass jar.
Directions:
Toss all ingredients together and chill.
COOKS TIP: to avoid a strong onion taste in the salad, marinate the chopped onion in the dressing prior to adding to the salad.
QUICK TIP: the best way to chill the pasta quickly is to dunk it in an ice bath when cooking is completed.
Enjoy!
