Description
This healthy Italian pasta salad is packed with wholesome ingredients, fresh veggies, mozzarella, and salami, all tossed in a light homemade dressing. Perfect for spring and summer gatherings.
Ingredients
For the Salad:
- 15 oz fusilli pasta
- 1 cup mini mozzarella balls, whole or halved
- 1 1/2 cups halved cherry tomatoes (8 oz)
- 1/4 cup diced red onion
- 1 cup halved and sliced cucumber
- 1/2 cup black olives
- 1/4 cup chopped parsley
- 1/2 cup diced salami (5 oz)
- 1/2 cup diced red bell pepper
For the Dressing:
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 tablespoon lemon juice (juice of 1/2 a lemon)
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1/4 teaspoon black pepper
Instructions
1. Cook pasta according to package directions until al dente. Drain in a colander and rinse with cold water to stop the cooking process and cool the pasta.
2. While the pasta cooks, prepare the dressing by combining thyme, oregano, lemon juice, olive oil, Dijon mustard, maple syrup, and black pepper in a jar or measuring cup. Shake or whisk until well combined.
3. Chop the vegetables and salami, then place them in a large mixing bowl along with the mozzarella and parsley.
4. Add the cooled pasta to the bowl with the vegetables and salami.
5. Pour the dressing over the salad and toss until everything is evenly coated.
6. For best flavor, cover and refrigerate for at least 1 hour before serving.
Notes
Use nitrate-free Italian meats when possible to avoid added sugars and preservatives.
For a healthier twist, substitute regular pasta with whole grain, chickpea, or lentil pasta.
This pasta salad tastes best the day it is made. Dress it 10 minutes before serving, or up to 1 hour ahead if chilling first.
Adjust salt and seasoning to taste before serving.