Ingredients:
- For the dressing:
- 180ml extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp sea salt
- 1 tsp sugar
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 garlic clove, crushed
- Black pepper
- For the salad:
- 450g fusilli
- 250g fresh Mozzarella, torn, or 250g bocconcini
- 400g salami, roughly chopped
- 400g cherry tomatoes, halved
- 15 black olives, sliced
- 4 tbsp fresh parsley leaves, chopped
- 1 small red onion, sliced
- 120g Feta, crumbled
- u00bd tsp dried chilli flakes (optional)
- Black pepper
Method:
1 In a bowl, combine all of the ingredients for the dressing and whisk together very well. Set aside.
2 Bring a large pan of salted water to a boil and cook the fusilli according to package instructions. Drain and toss with a little olive oil, then set aside to cool slightly.
3 In a bowl, toss the cooled pasta together with all of the remaining ingredients together. Pour over the dressing and toss to coat everything evenly.
4 Place in the fridge overnight before serving to allow the flavours to combine.
