Description
This Italian pasta salad is loaded with fusilli, mozzarella balls, salami, olives, and a zesty homemade vinaigrette. Perfect for summer lunches, picnics, or potlucks.
Ingredients
For the Salad:
- 1 lb. cooked fusilli pasta
- 8 oz. mozzarella balls, halved
- 4 oz. salami, quartered
- 1 cup artichoke hearts, coarsely chopped
- 1 cup cherry tomatoes, halved
- ½ cup pitted black olives, sliced
For the Dressing (Italian Vinaigrette):
- ⅓ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
Instructions
- Cook the Pasta: Cook fusilli to al dente according to package directions. Drain and let cool completely.
- Make the Dressing: In a jar, combine olive oil, red wine vinegar, Dijon mustard, garlic, Italian seasoning, salt, and pepper. Shake well until emulsified.
- Assemble the Salad: In a large bowl, toss together cooked pasta, mozzarella, salami, tomatoes, olives, and artichoke hearts.
- Add Dressing: Pour the dressing over the salad and toss until everything is well coated.
- Chill & Serve: Refrigerate for 30 minutes before serving or serve immediately if preferred.
Notes
This salad holds up well for meal prep. Swap salami for grilled chicken or chickpeas for a lighter variation. Use whole wheat or gluten-free pasta as needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian