This is the salad. The salad I will make for every party this summer. There is NO chopping involved. You read that right. Pull out your sharpened kitchen shears and cut every single ingredient in this recipe. I even bought triple rinsed baby spinach so basically, I just snapped my fingers and there was a pasta salad sitting in front of me.

Mix up a light oil and vinegar based dressing while the pasta cooks and you’re practically done. Toss it and throw it in a favorite travel party bowl. What? Don’t you have one of those? Anyway, snap that lid on tight and refrigerate it overnight to really let the flavors meld. Check it in the morning to see if it needs a splash of dressing and you’re off! Prepare for the praise. 

The Salad

• 1 16oz box of pasta – I like rotini, penne, or fusilli
• 8oz mozzarella (Trader Joe’s brand)
• 4oz salami (I bought this kind from Trader Joe’s)
• 1 5oz package of baby spinach
• 1 pint package of grape tomatoes
• 1 cup artichoke hearts (I love this particular Trader Joe’s kind)
• 1 can black olives

The Dressing

I mix my dressings in a pint mason jar. I don’t exactly measure anything, but if you like to be exacto mundo – here you go. You’re probably thinking, duhhhh, but always taste your dressing before you put it on the salad.

• 1/3 cup good olive oil (if you have fancy stuff, use it)
• 2 tbsp red wine vinegar
• 1 tbsp Italian seasoning (whether you have a packet lying around or you mix up your own)
• 2 garlic cloves minced
• hearty shake of red pepper flakes
• solid sprinkle of salt and fresh pepper

Some other notes:

• Vegetarian-friendly – leave out the salami.
• Gluten-free – pay attention to the pasta you purchase.
• Vegan – leave out the cheese and salami, but maybe add a white bean as a protein replacement.
• Here’s a link to my trusty kitchen shears and here are my favorite travel party bowls.