Italian Pasta Salad
Course: Appetizer, Side Dish, Snack
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 Tbsp Katie’s Garlic Lovers’ Seasoning
- 1 tsp Katie’s Habanero or Ghost Pepper Topper (or black pepper to taste)
- 1/2 red onion, finely chopped
- 8 oz rotini pasta
- 8 oz cherry tomatoes, halved
- 1 english cucumber, sliced as shown
- 4 oz mozzarella, cubed
- 4 oz salami, thinly sliced, as shown
- 1/2 cup kalamata olives
- 1/2 cup fresh parsley
In a large pot, boil the rotini until for about 8 minutes or until al dente.
Chill for 30 minutes.