Italian Pasta Salad
A vibrant and refreshing Italian Pasta Salad perfect for summer gatherings, featuring pasta, salami, mozzarella, and fresh vegetables.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 8 oz short pasta (rotini, fusilli, or bowtie)
- 4 oz salami, chopped
- 8 oz fresh mozzarella balls (bocconcini)
- 1 cup cherry tomatoes, halved
- 1/2 cup black and green olives, sliced
- 1/2 cup Italian salad dressing
Instructions
- Cook the pasta by boiling a large pot of salted water. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
- Drain the pasta in a colander and rinse under cold water to cool.
- Chop the salami, halve the cherry tomatoes, and slice the olives as desired.
- Combine the cooled pasta, chopped salami, mozzarella, cherry tomatoes, and olives in a large mixing bowl.
- Dress the salad with Italian dressing, tossing to ensure each ingredient is well coated.
- Season to taste with salt, pepper, or red pepper flakes.
- Chill the salad in the fridge for at least 30 minutes before serving to allow flavors to meld.
Notes
For variations, try using feta cheese, artichoke hearts, or pesto instead of Italian dressing. Keeps in the fridge for 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
Keywords: pasta salad, Italian, summer recipe, quick meal, vegetarian