Description
A vibrant Italian pasta salad featuring colorful vegetables, flavorful salami, and a zesty dressing, perfect for gatherings or as a light main dish.
Ingredients
Scale
- 2/3 cup olive oil
- 1/3 cup cider vinegar
- 1 tsp sugar
- 2 1/2 tsp Italian seasoning
- 3/4 tsp garlic powder
- 3/4 tsp salt
- 1/2 tsp pepper
- 4 cups rotini or fusilli pasta
- 1 medium red onion (finely diced)
- 2 cups cherry tomatoes (halved)
- 1 large cucumber (diced)
- 1 1/2 cups small mozzarella balls
- 1 1/4 cups salami (cut into cubes)
- 3/4 cup kalamata olives (halved)
- 1/3 cup fresh parsley (chopped)
- 1 red bell pepper (diced)
Instructions
- Boil a large pot of salted water. Once boiling, add the rotini or fusilli pasta. Cook according to package instructions until al dente. Drain and rinse under cold water.
- Whisk together the olive oil, cider vinegar, sugar, Italian seasoning, garlic powder, salt, and pepper in a mixing bowl.
- Finely dice the red onion, halve the cherry tomatoes, dice the cucumber, chop the parsley, and dice the red bell pepper.
- Combine the cooled pasta with the diced vegetables, mozzarella balls, cubed salami, halved kalamata olives, and chopped parsley in a large bowl.
- Pour the dressing over the pasta salad mixture and toss gently to coat all ingredients thoroughly.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least an hour.
- Before serving, toss the salad again to redistribute the dressing and flavors.
Notes
For additional freshness, garnish with more parsley or basil. This salad can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: pasta salad, Italian salad, summer salad, potluck dish, easy recipe