Rustic Italian Pasta Salad
15min
30min
4
425
Chef's Note
For the best flavor, make this salad at least 2 hours before serving to allow the flavors to develop fully. The pasta will absorb some of the dressing, so if making a day ahead, reserve a few tablespoons of dressing to refresh the salad just before serving.
Tags
Ingredients
8 oz fusilli pasta
1 cup cherry tomatoes
1 medium cucumber
1 medium red bell pepper
1/2 medium red onion
1/3 cup black olives, pitted
4 oz fresh mozzarella pearls
3 oz salami, cubed
1/4 cup fresh basil leaves
1/3 cup olive oil
3 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp dried oregano
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1/4 cup parmesan cheese, grated
Instructions
- 1
Bring a large pot of salted water to a boil. Add 8 oz of fusilli pasta and cook according to package directions until al dente, about 9-11 minutes.
- 2
While pasta cooks, prepare the vegetables: halve 1 cup of cherry tomatoes, dice 1 medium cucumber, chop 1 medium red bell pepper, thinly slice 1/2 medium red onion, and drain 1/3 cup of black olives.
- 3
In a small bowl, whisk together 1/3 cup olive oil, 3 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp dried oregano, 2 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper to create the dressing.
- 4
Drain the cooked pasta and rinse under cold water to stop the cooking process. Shake off excess water and transfer to a large mixing bowl.
- 5
Add the prepared vegetables, 4 oz fresh mozzarella pearls, and 3 oz cubed salami to the pasta.
- 6
Pour the dressing over the pasta mixture and toss gently to combine.
- 7
Tear 1/4 cup fresh basil leaves and add to the salad along with 1/4 cup grated parmesan cheese. Toss again to incorporate.
- 8
Cover and refrigerate for at least 15 minutes to allow flavors to meld.
- 9
Before serving, toss again and adjust seasoning if necessary.
Nutrition Information (per serving)
425
17g
35g
24g
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