Description
This vibrant and flavorful Italian Pasta Salad is packed with fresh vegetables, savory salami, and tender pasta coated in a zesty and aromatic dressing. It’s the perfect side dish or light main course, ideal for potlucks, picnics, or any occasion when you need a crowd-pleaser. The combination of creamy mozzarella, tangy olives, and sweet bell peppers balances the bold flavors of salami and the herby dressing brilliantly to create an irresistible salad.
Ingredients
Units
Scale
Salad
- 1 cup mozzarella balls mini, whole or halved
- 13 cherry tomatoes, plum or tricolor, halved
- 1/2 red onion, medium dice
- 1 cup cucumber, sliced and seeds removed
- 1/2 cup black olives (or green/purple, if preferred)
- 1/2 cup parsley, chopped
- 10 oz salami, diced (or Italian sausage, or kielbasa)
- 15 oz pasta (fusilli, rotini, farfalle, or other shaped pasta)
- 1/2 cup bell pepper, diced (red is recommended for sweetness)
Dressing
- 1/2 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp lemon juice
- 1/4 cup + 3 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- Salt and black pepper, to taste
Instructions
- Cook the Pasta:
Prepare pasta according to package directions, cooking until al dente. Add a pinch of salt to the water for extra flavor. Once cooked, drain the pasta in a colander and allow it to cool down. If you’re in a hurry, you can spread the pasta on a baking sheet and place it in the fridge to cool while you prepare the other ingredients. - Prepare the Dressing:
In a mixing jar or bowl, add the dressing ingredients: dried thyme, dried oregano, lemon juice, olive oil, Dijon mustard, maple syrup, salt, and black pepper. Stir or shake well to combine. Let the dressing stand at room temperature or in the fridge for 15-30 minutes to allow the flavors to meld together beautifully. - Chop the Ingredients:
While the pasta is cooling, dice the vegetables, chop the parsley, and dice the salami into small, bite-size pieces. Arrange all the chopped ingredients in a large mixing bowl. - Mix the Salad:
Add the cooled pasta to the mixing bowl with the vegetables and salami. Pour the dressing over the salad and gently toss everything together until evenly coated. Taste and adjust the seasoning if needed. - Chill and Serve:
For the best flavor, cover the salad with plastic wrap or transfer it to an airtight container, and place it in the fridge to chill for at least 1 hour. While chilling is optional, it greatly enhances the flavor. Serve and enjoy!
Notes
- You can make this salad a day ahead for meal prep or entertaining—it actually tastes better after sitting in the fridge for a while as the flavors deepen.
- For added flavor, sprinkle grated Parmesan or Pecorino Romano on the salad before serving.
- Use gluten-free pasta if you’d like to make this recipe gluten-free.
- To keep the salad vegetarian, skip the salami and replace it with additional veggies or plant-based protein.
- Make sure the pasta is fully cooled before combining it with the dressing; otherwise, it might absorb too much of the liquid.
Nutrition
- Serving Size: 1 serving
- Calories: 529
- Sugar: 4g
- Sodium: 1090mg
- Fat: 27g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 37mg
