Ingredients
For the Dressing
- 3 tablespoons red wine vinegar, plus more to taste
- 1 garlic clove, finely grated or minced
- 1/2 tsp dried basil
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper
- 1/3 cup extra-virgin olive oil, plus more for drizzling
For the Pasta
- 1 pound orecchiette pasta
- 1 pint cherry or grape tomatoes, halved
- 8 ounces mozzarella, cubed (or use small mozzarella balls)
- 4 ounces sliced salami, cut into ¼-inch ribbons
- 3/4 cup sliced Kalamata olives
- 1/2 cup thinly sliced cucumber
- 3 tablespoons diced red onion
- 1 cup coarsely chopped fresh parsley and basil leaves
Instructions
- Make the dressing: Combine vinegar, garlic, oregano, dried basil and a pinch of both salt and pepper in a large bowl. Whisk in oil; taste and add more salt, pepper or vinegar as needed. Set aside.
- Prepare the pasta: Bring a large pot of heavily salted water to a boil. Cook the pasta according to the package directions until the pasta is al dente. Drain well, transfer to the large bowl, and toss with the dressing while still warm.
- Add tomatoes, mozzarella, salami, olives, cucumber and onion to the bowl and toss well; fold in herbs. Taste and season with more salt, pepper and vinegar, if you like.
- Drizzle with olive oil and top with cracked black pepper just before serving.