5 from 54 votes
Italian Pasta Salad Recipe
This Italian Pasta Salad combines al dente fusilli pasta with an array of cured meats, olives, fresh vegetables, mozzarella balls, and cheeses, all dressed in a balsamic vinaigrette. The salad is chilled and tossed gently to maintain texture and bite, offering a balanced mix of savory, tangy, and fresh flavors, making it a flavorful cold dish for meals or gatherings.
Prep Time
20 mins
Cook Time
10 mins
Total Time
40 mins
Servings:
12
Calories:
198 kcal
Course:
Side Dish, Lunch
Cuisine:
Italian, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 198
% 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.