Description
A vibrant Italian pasta salad featuring salami, fresh vegetables, and creamy mozzarella, perfect for any occasion.
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 pasta (rotini or fusilli)
- 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
- Cook the Pasta: Boil a large pot of salted water. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.
- Prepare the Dressing: In a medium bowl, whisk together the olive oil, cider vinegar, sugar, Italian seasoning, garlic powder, salt, and pepper.
- Chop the Vegetables: Finely dice the red onion, halve the cherry tomatoes, and dice the cucumber. Chop the parsley and dice the red bell pepper.
- Combine the Ingredients: In a large mixing bowl, combine the cooled pasta, red onion, cherry tomatoes, cucumber, mozzarella balls, salami, kalamata olives, parsley, and red bell pepper. Gently toss.
- Add the Dressing: Pour the dressing over the salad and toss until well coated.
- Chill the Salad: Cover and refrigerate for at least an hour before serving.
- Serve: Toss again before serving and adjust seasoning if needed.
Notes
Allow the salad to chill for better flavor. The salad can be made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg