Italian Pasta Salad
User Reviews
5
4 reviews
Excellent
Italian Pasta Salad
Report
This Italian Pasta Salad with salami, mozzarella, cucumbers, and more is just the thing for all your summer picnics, BBQ's, and more! It's packed with textures and flavors, then finished off with an easy homemade Italian dressing.
Share:
Ingredients
Salad
- 1 cup mozzarella whole or halved, mini, fresh, balls
- 13 grape tomato halved, or plum tomato or cherry tomato
- 1/2 red onion diced
- 1 cup cucumber sliced and seeds removed
- 1/2 cup olive green, purple, or black
- 1/2 cup parsley chopped, fresh
- 10 ounces salami diced
- 15 ounces pasta fusilli, rotini, or farfalle all work well, cooked
- 1/2 cup red bell pepper diced, fresh or roasted
Dressing
- 1/2 cup olive oil
- 2 garlic minced, cloves
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1 teaspoon oregano dried
- 1/2 teaspoon thyme dried
- 1/2 teaspoon coarse kosher salt or more to taste
- 1/4 teaspoon black pepper
Instructions
- Prepare pasta according to package directions (al dente) by boiling in a large pot of salted water. Once done, drain and rinse the pasta in cool water in a colander to stop the cooking process. Let the pasta cool down completely or even chill in the fridge before combining with other ingredients. (We are going for a cold salad here).
- Make the dressing by combining the olive oil, garlic, lemon juice, mustard, syrup, oregano, thyme, salt, and pepper in a bowl or jar with a tight fitting lid, then whisking or shaking well.
- Prepare the veggies and salami by cutting them while the pasta is cooking and arrange in a large mixing bowl. Add in the rinsed, drained, and cooled pasta, then pour the dressing on top. Toss to combine and evenly coat everything in the dressing. Taste and adjust the salt and pepper as needed for seasoning.
- This is optional, but we think this salad tastes best after chilling in the fridge for 1 hour and serving it cold.
Notes
- Don’t overcook the pasta. For pasta salad, it should be firm and not soggy. Cook it al dente according to your package instructions.
- Storage: Leftovers will keep well for up to 3-4 days in the fridge, but it's best the same day the salad is made. Toss again before serving. We do not recommend freezing.
- Salami substitutions: You can use other cooked or cured sausages in place of salami if you prefer. Cooked Italian sausage or kielbasa also work well.
Nutrition Information
Show Details
Calories
545kcal
(27%)
Carbohydrates
28g
(9%)
Protein
19g
(38%)
Fat
40g
(62%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
22g
(110%)
Cholesterol
43mg
(14%)
Sodium
1468mg
(61%)
Potassium
403mg
(9%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
1060IU
(21%)
Vitamin C
33mg
(37%)
Calcium
103mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6-7 servings
Amount Per Serving
Calories 545 kcal
% Daily Value*
| Calories | 545kcal | 27% |
| Carbohydrates | 28g | 9% |
| Protein | 19g | 38% |
| Fat | 40g | 62% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 22g | 110% |
| Cholesterol | 43mg | 14% |
| Sodium | 1468mg | 61% |
| Potassium | 403mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1060IU | 21% |
| Vitamin C | 33mg | 37% |
| Calcium | 103mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
Other Recipes
You'll Also Love
