Description
A vibrant and flavorful Italian pasta salad featuring salami, fresh vegetables, and a tangy dressing, perfect for summer gatherings.
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 by bringing a large pot of salted water to a boil. Add the rotini or fusilli pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water. Set aside.
- Prepare the dressing by whisking together olive oil, cider vinegar, sugar, Italian seasoning, garlic powder, salt, and pepper in a medium bowl.
- Chop the vegetables: Dice the red onion, cucumber, and red bell pepper. Halve the cherry tomatoes and kalamata olives.
- Combine the cooked pasta, chopped vegetables, mozzarella balls, and cubed salami in a large mixing bowl. Pour the dressing over and gently toss to combine.
- Add the chopped fresh parsley and mix it well into the salad.
- Chill the salad by covering it and refrigerating for at least one hour before serving.
Notes
For best flavor, serve cold and consider chilling overnight. Customize ingredients to taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Italian pasta salad, summer salad, pasta recipe, potluck dish