Italian Pasta Salad Recipe
User Reviews
5
Italian Pasta Salad Recipe
Description
Italian Pasta Salad Recipe features fusilli pasta boiled until just al dente, then cooled under cold water and tossed with olive oil to prevent sticking. It includes sliced mortadella, ham, and salami, providing a rich, savory component alongside vegetables like seeded cucumbers, cherry tomatoes, pepperoncini, green and black olives, and diced red onion for freshness and tang.
The salad also incorporates cilliegine mozzarella balls and shredded Parmesan for creamy and salty notes, topped with chiffonade basil to introduce a subtle herbaceous aroma. Dressing is a balsamic vinaigrette added gradually and folded carefully to preserve the ingredients’ shape and texture.
Chilling the pasta salad before serving enhances the flavors and ensures a pleasant temperature. For the best texture and taste, the pasta is cooked just right and the ingredients sliced evenly. The salad can be prepared ahead, but keeping components separate until serving helps maintain freshness. It is best stored refrigerated for up to four days and is not recommended for freezing.
Ingredients
- 1- pound fusilli pasta
- 4 ounces mortadella sliced
- 4 ounces ham sliced
- 2 ounces salami sliced
- ½ cucumber seeded and sliced
- 1 cup cherry tomatoes sliced in half, assorted
- ¼ cup Pepperoncini sliced
- ½ cup green olives sliced
- ½ cup black olive sliced
- ½ red onion peeled, small diced
- 1 cup mozzarella cilliegine (small ball size
- 2 tablespoons basil chiffonade
- ¼ cup Parmesan Cheese shredded
- ½ balsamic vinaigrette dressing recipe
- salt to taste
- black pepper to taste
Instructions
- In a large pot of boiling salted water add the pasta and cook them until slightly crunchy or al dente, according to its package. Immediately chill the noodles under cold water and toss with a few tablespoons of olive oil so they do not stick and place in the refrigerator until ready to use.
- To Assemble: Add the cooked noodles, meats, cucumbers, tomatoes, pepperoncini, olives, onions, cilliegine, basil, parmesan cheese, and salt and pepper to a large bowl.
- Add the dressing 1 large spoonful at a time to the outside of the bowl and mix thoroughly using a rubber spatula so that the ingredients don’t break up.
- Serve cold.
Notes
- Toss pasta with olive oil after cooking and chill to prevent sticking and maintain texture.
- Cook the pasta just until al dente to avoid mushiness in the salad.
- Slice meats, cheeses, and vegetables evenly for a balanced bite.
- Add dressing gradually around the edge of the bowl and fold gently to avoid crushing ingredients.
- This salad can be made up to 2 days ahead but keep ingredients separate until serving.
- Store leftovers in a covered container refrigerated up to 4 days; freezing is not recommended.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 14mg | 5% |
| Sodium | 417mg | 17% |
| Potassium | 151mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 117IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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