Creamy Italian Pasta Salad by Ashleylamego

Ingredients

• 340g (12 oz) cellentani or rotini pasta
• 1 cup dry-cured salami, chopped
• 1 cup bocconcini, chopped
• 1/2 cup red onion, diced
• 1/2 cup sun-dried tomatoes, sliced
• 1/2 cup fresh basil, chopped
• 1/3 cup olive oil
• 1/2 cup plain greek yogurt
• 1/4 cup balsamic vinegar
• 1 tbsp lemon juice
• 2 tsp dried oregano
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 2 tbsp balsamic glaze (for topping)

Instructions

1. Cook the pasta according to package instructions in salted boiling water until al dente, then drain and allow to cool completely.
2. Chop the salami, red onion, sun-dried tomatoes, fresh basil, and bocconcini while the pasta cools until ready to serve.
3. Place the olive oil, Greek yogurt, balsamic vinegar, lemon juice, dried oregano, salt, and pepper into a blender and blend until smooth and creamy.
4. Combine the cooled pasta, chopped salami, onion, sun-dried tomatoes, basil, and bocconcini in a large mixing bowl until ready to serve.
5. Pour the blended dressing over the salad and drizzle with the balsamic glaze until ready to serve.
6. Toss everything thoroughly until well coated, then refrigerate for at least 2 hours before serving to allow flavors to meld.