Italian Pasta Salad
Packed with crunchy vegetables, juicy olives, fresh herbs, and little bites of mozzarella tossed in a sweet-tangy dressing made with pomegranate molasses and oregano.
Ingredients
For the Pasta Salad
- 250 g boiled pasta of choice
- 1 medium cucumber chopped
- 7 –8 cherry tomatoes quartered
- 1 medium onion chopped
- 10 –12 black olives chopped
- 3 –4 pepperoncini peppers chopped
- 7 –8 mini mozzarella balls chopped
- Handful of coriander chopped
For the Dressing
- ¼ cup olive oil
- ½ cup pomegranate molasses
- 2 tbsp vinegar
- ¼ cup water
- 1 garlic clove crushed
- 1 tbsp sugar
- 1 tbsp dried oregano
- Salt and pepper to taste
- 1 tbsp chopped parsley
Instructions
- Boil the pasta according to package instructions until al dente.
- Drain and rinse under cold water to stop the cooking and cool it down completely.
- Add to a large mixing bowl.
- Chop the cucumber, tomatoes, onion, olives, pepperoncinis, mozzarella balls, and coriander.
- Add everything to the bowl with the pasta.
- In a separate small bowl, whisk together olive oil, pomegranate molasses, vinegar, water, crushed garlic, sugar, oregano, salt, pepper, and chopped parsley.
- Taste and adjust add more vinegar if you prefer it tangier or more sugar if you want extra sweetness.
- Pour the dressing over the pasta and vegetables.
- Mix well until everything is coated and glossy.
- Let it chill for at least 30 minutes before serving so the flavors can settle.