Italian Pasta Salad Recipe
This delicious Italian Pasta Salad Recipe is jam-packed with veggies, cured meats, cheese, and herbs in a homemade balsamic vinaigrette.
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
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.
If you want to assemble it later the best way to store the pasta is chilled and coated in a little bit of oil so that the noodles do not stick together.
I can’t stress enough that you can absolutely add more ingredients to this pasta salad, such as zucchini, squash, different types of olives, etc.
Nutrition
Calories: 198kcalCarbohydrates: 23gProtein: 9gFat: 8gSaturated Fat: 2gCholesterol: 14mgSodium: 417mgPotassium: 151mgFiber: 1gSugar: 1gVitamin A: 117IUVitamin C: 4mgCalcium: 56mgIron: 1mg