Pasta salad is pretty much my favorite summer meal. It’s easy to make, you can make a huge batch and have leftovers forever, it’s refreshingly cool, and the permutations of ingredients are limitless. My mom’s version includes salami, artichoke hearts, and olives. The version I made had spinach, grape tomatoes, cubes of mozzarella, and salami.
More or less.
I swapped out the salami for pepperoni, partly because I don’t like salami and partly because pepperoni is second only to bacon as the food of the gods. And naturally I topped it off with a generous sprinkle of fresh parmesan.
The flavors were great together, but my favorite part was the ridiculously simple vinaigrette. It’s olive oil, white wine vinegar, salt, and pepper. That’s it. I was tempted to throw in some garlic, because it’s my instinct to add garlic to everything, but I decided to leave this alone, and I’m glad I did. The simplicity of the flavors was lovely.
At some point during the meal, Kevin looked up from his bowl and said, “Gold star. I could eat this, like, every other week.”
“Haha, thanks, I’m glad you like it.”
“No. Seriously. You should make this every week.”
“Okey doke!” I don’t mind – it’s not the healthiest dish, but it’s crazy easy. I might add more veggies next time and maybe scrap the mozzarella entirely in favor of that final sprinkle of parmesan. Whole wheat pasta wouldn’t hurt, either.
Oh, and I’d double or triple the recipe. Kevin obliterated over half the dish that night.