Best Italian Pasta Salad Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 mins
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Total Time
23 mins
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Servings
12 Servings
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Calories
363 kcal
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Course
Main Course
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Cuisine
Italian
Best Italian Pasta Salad Recipe
Description
The Best Italian Pasta Salad Recipe starts by cooking fusilli pasta to al dente, then rinsing with cold water to halt cooking and chill down. While pasta cooks, a vinaigrette is whisked combining red wine vinegar, extra virgin olive oil, minced garlic, honey, Italian seasoning, and salt, providing a balanced dressing with acidity, sweetness, and aromatic herbs.
Once the pasta is drained and cooled, it’s tossed with halved cherry tomatoes, chopped salami, grilled or jarred piquillo peppers, diced red onion, fresh Italian parsley, mini mozzarella balls, and sliced black olives. These components bring a variety of textures and Mediterranean flavors, with savory meats, creamy cheese, briny olives, and crisp vegetables.
The vinaigrette coats the salad ingredients evenly, melding their flavors together. The salad improves in flavor after resting, allowing the dressing to infuse the pasta and vegetables. It's ideal for make-ahead meals, picnics, or as a side dish to grilled items.
This salad is best served cold or at room temperature. Adjust seasoning with additional salt and pepper before serving if needed.
Ingredients
For the Vinaigrette:
- 1/2 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 3 cloves garlic minced
- 1 tablespoon honey
- 1 tablespoon Italian seasoning dried
- 1/2 teaspoon salt
For the Italian Pasta Salad:
- 1 pound fusilli pasta
- 1 pint cherry tomatoes halved
- 1 cup salami chopped hard slices
- 3/4 cup piquillo pepper or jarred roasted red peppers, chopped, grilled
- 1/2 cup onion red, chopped
- 1/4 cup Italian parsley chopped
- 12 ounces mozzarella drained and halved (22-24 balls, mini balls
- 3.8 ounces black olive 1 can), drained, sliced
Instructions
- Place a large pot of water over high heat and bring to a boil. Add a large spoonful of salt to the water. Then stir in the dried pasta. Cook according to package instructions, usually 6-8 minutes to al dente. Drain the pasta, and rinse with cold water in a colander. Shake off the excess water and place the pasta in a large salad bowl.
- While the pasta is boiling, whisk all the ingredients of the vinaigrette in a small bowl. Set aside. Then chop all the salad ingredients.
- Pour the tomatoes, sliced hard salami, chopped piquillo peppers, red onion, parsley, mozzarella ball and olives over the pasta. Pour the vinaigrette over the top and toss well to coat. Taste, then season with salt and pepper as needed.
Notes
- Allow the pasta salad to rest several hours or overnight to let flavors fully meld together.
- Use al dente pasta to maintain a firm texture and prevent mushiness after chilling.
- Grill or use jarred roasted red peppers (piquillo peppers) for added sweetness and smoky flavor.
- Taste and season with salt and pepper after tossing as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 363kcal | 18% |
| Carbohydrates | 33g | 11% |
| Protein | 12g | 24% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 17mg | 6% |
| Sodium | 478mg | 20% |
| Potassium | 254mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 375IU | 8% |
| Vitamin C | 18.9mg | 21% |
| Calcium | 132mg | 13% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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