Featuring fusilli pasta, crisp veggies, creamy mozzarella, tangy salami, and a zesty Italian dressing, our Italian pasta salad is a mouthwatering marvel. Each ingredient marries to form a chorus of flavor that dances delightfully across the palate.
This Tuscan herb and vegetable fusilli medley embodies the essence of a perfect pasta salad – it’s light, refreshing, and absolutely brimming with colors and textures. Ideal for picnics, barbecues, or light lunch, this pasta salad is a crowd-pleaser. Its versatility allows it to be served as a side dish or a main dish, and it can be easily adapted to suit dietary requirements or personal tastes.
- Ingredients:
- 8 oz fusilli pasta
- 2 cups cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small red onion, sliced
- 1 cucumber, sliced
- 1 cup black olives, sliced
- 1 cup mozzarella cheese, cubed
- 1/2 cup salami, diced
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup Italian dressing
- Cook pasta according to package directions until al dente. Rinse under cold water and drain.
- In a large bowl, combine cooked pasta, cherry tomatoes, bell peppers, red onion, cucumber, black olives, mozzarella cheese, salami, fresh basil, and parsley.
- Pour the Italian dressing over the salad and toss well to combine.
- Refrigerate for at least 1 hour before serving to allow flavors to meld together.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes plus refrigeration
Kcal: 400 kcal | Servings: 8 servings