Description
A vibrant, crowd-pleasing pasta salad combining juicy tomatoes, crisp cucumbers, tangy olives, and creamy mozzarella with hearty halal salami. Tossed in a garlicky herb dressing, this dish balances textures and flavors perfectly.
Ingredients
1 cup uncooked rotini or fusilli pasta
1 cup cherry tomatoes, halved
1/2 cup cucumbers, diced
1/4 cup kalamata olives
1 cup halal salami or plant-based salami, thinly sliced
8 oz mozzarella, cubed
1/4 cup red onion, finely chopped
2 tbsp capers, optional
2 tbsp chopped fresh parsley
2 tbsp olive oil
1 tbsp red wine vinegar
1 garlic clove, minced
1 tsp dried oregano
1 tsp Dijon mustard
Salt and pepper to taste
Instructions
Bring a large pot of salted water to a boil. Cook pasta until al dente; drain and rinse with cold water.
In a large bowl, whisk together olive oil, red wine vinegar, garlic, oregano, Dijon mustard, and salt and pepper.
Add cooled pasta, cherry tomatoes, cucumbers, kalamata olives, halal salami, and mozzarella to the bowl. Toss to coat.
Stir in capers and parsley. Chill for at least 30 minutes before serving.
Garnish with additional parsley and a drizzle of olive oil if desired.
Notes
Use plant-based salami or vegan cheese for a vegan option.
Store leftovers in an airtight container for up to 24 hours.
For a lighter version, substitute half the olive oil with Greek yogurt.