Italian Pasta Salad Recipe
This Italian Pasta Salad is packed with fresh veggies, cured meats, cheese, and herbs, all tossed in a homemade balsamic vinaigrette. In under an hour, I have a classic and flavorful salad that’s perfect for gatherings or easy lunches.
Ingredients
- 1- pound fusilli pasta
- 4 ounces sliced mortadella
- 4 ounces sliced ham
- 2 ounces sliced salami
- ½ seeded and sliced cucumber
- 1 cup assorted cherry tomatoes, sliced in half
- ¼ cup sliced pepperoncini’s
- ½ cup sliced green olives
- ½ cup sliced black olives
- ½ peeled and small diced red onion
- 1 cup cilliegine mozzarella
- 2 tablespoons chiffonade basil
- ¼ cup shredded parmesan cheese
- ½ balsamic vinaigrette dressing recipe
- Sea salt and 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
I highly recommend, for making this Italian Pasta Salad, tossing the pasta with a little olive oil and chilling it before mixing everything together. It’s something I always do because it keeps the noodles from sticking and gives the salad a better texture overall.
Cook the pasta just right: I always cook the pasta until it’s just al dente. That way, it holds up well after chilling and doesn’t get mushy in the salad.
Slice everything evenly: I try to cut the meats, cheese, and veggies into similar-sized pieces.
Dress it gently: I like to spoon the dressing around the sides of the bowl instead of pouring it right on top. Then I fold everything together gently so nothing gets smashed.
Make-Ahead: You can make this salad up to 2 days ahead. It is advised to keep all of the ingredients separate before serving.
How to Store: Keep in a covered container for up to 4 days. This will not freeze well.
Nutrition
Calories: 198kcalCarbohydrates: 23gProtein: 9gFat: 8gSaturated Fat: 2gCholesterol: 14mgSodium: 417mgPotassium: 151mgFiber: 1gSugar: 1gVitamin A: 117IUVitamin C: 4mgCalcium: 56mgIron: 1mg