Description
A vibrant and flavorful Italian Pasta Salad featuring al dente fusilli pasta tossed in a zesty homemade Italian dressing, combined with fresh mozzarella, savory salami, crisp spinach, cherry tomatoes, artichoke hearts, and black olives. Perfect as a refreshing side dish or a light main course, ideal for meal prep or gatherings.
Ingredients
Scale
Italian Dressing
- ⅓ cup good-quality olive oil
- 4 tablespoons red wine vinegar
- 3 cloves garlic - minced
- 3 teaspoons Italian seasoning
- 1 tablespoon fresh parsley - chopped
- Salt - to taste
- Black pepper - to taste
Pasta Salad
- 1 pound fusilli pasta - cooked to al dente
- 16 ounces mozzarella balls - drained and sliced in half
- 6 ounces salami - sliced and quartered
- 5 ounces fresh baby spinach (or arugula)
- 15 ounces cherry tomatoes - halved
- 1 (15 ounce) can artichoke hearts - drained and chopped
- 1 (6.5 ounce) can black olives - drained and chopped
Instructions
- Prepare the Dressing: Add olive oil, red wine vinegar, minced garlic, Italian seasoning, chopped parsley, salt, and black pepper to a jar with a tight-fitting lid. Shake vigorously until well combined. Taste and adjust seasoning if necessary. Set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add fusilli pasta and cook according to package instructions until al dente, about 8 minutes. Drain and rinse under cool water to stop cooking. Transfer pasta to a large bowl.
- Toss Pasta with Dressing: Pour the prepared Italian dressing over the warm pasta and toss thoroughly to coat each piece evenly. This ensures the pasta absorbs the flavors.
- Prepare the Salad Mix: In a separate bowl, combine the mozzarella balls, salami slices, fresh baby spinach, halved cherry tomatoes, chopped artichoke hearts, and chopped black olives. Toss gently to mix.
- Combine Salad: Transfer the salad mixture into the bowl with dressed pasta. Toss all ingredients together carefully to ensure an even distribution of flavors and ingredients.
- Serve or Store: Serve the Italian pasta salad immediately at room temperature or chilled. Alternatively, store leftovers in airtight glass containers in the refrigerator for up to 5 days. Add fresh spinach just before serving if making in advance to maintain texture.
Notes
- Spinach tends to wilt and does not store well; add it right before serving if preparing in advance.
- Store leftovers in an airtight container in the refrigerator and consume within 5 days.
- This salad tastes great served cold but can also be enjoyed warm.
- You can substitute baby arugula for spinach for a peppery flavor.
- Using good-quality olive oil and fresh herbs enhances the dressing's flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 30 mg
