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–+ servings
Pasta Salad

Fresh and Flavorful Pasta Salad with Salami and Veggies

This vibrant Pasta Salad with Salami and Veggies is a healthy, quick-to-make dish perfect for gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: Salad
Cuisine: Italian
Calories: 260
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Base
  • 8 oz Fusilli Pasta Substitute with gluten-free pasta if needed.
  • 1 cup Mini Mozzarella Balls Use chopped mozzarella or halved mozzarella balls if unavailable.
For the Veggies
  • 1 cup Cherry Tomatoes Can substitute with regular or plum tomatoes.
  • 1/2 cup Red Onion Omit if preferred for a milder taste.
  • 1 medium Cucumber English cucumbers are best; seeds can be scooped out for less moisture.
  • 1/3 cup Black Olives Optional; can substitute with green or kalamata olives.
  • 1/4 cup Fresh Parsley Substitute with fresh basil if desired.
  • 1 medium Red Bell Pepper Can replace with other bell pepper varieties.
For the Dressing
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Dried Oregano
  • 1 Tbsp Lemon Juice Freshly squeezed is preferred.
  • 1/4 cup Olive Oil Substitute avocado oil if preferred.
  • 1 Tbsp Dijon Mustard Whole grain mustard can be substituted or omitted if desired.
  • 1 Tbsp Maple Syrup Can replace with honey if desired.
  • to taste Black Pepper A seasoning to taste.
Add-Ins
  • 6 oz Salami Can be omitted for a vegetarian version.

Equipment

  • Large Pot
  • medium-sized jar with lid
  • Large mixing bowl
  • Cutting board
  • Spatula

Method
 

Step-by-Step Instructions
  1. Cook the Fusilli pasta according to package instructions in a large pot of salted boiling water until al dente (8-10 minutes). Drain and rinse under cold water.
  2. In a medium jar, combine dried thyme, oregano, lemon juice, olive oil, Dijon mustard, maple syrup, and black pepper. Shake vigorously until emulsified.
  3. Chop cherry tomatoes, cucumber, red onion, and red bell pepper into bite-sized pieces. Add veggies and salami to a large mixing bowl.
  4. Once the pasta is cooled, add to the bowl with the chopped ingredients and gently fold to combine.
  5. Pour dressing over the pasta salad and toss to coat evenly.
  6. Cover and refrigerate for at least 1 hour before serving. Toss again before serving.

Nutrition

Serving: 1cupCalories: 260kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 20mgSodium: 400mgPotassium: 300mgFiber: 3gSugar: 1gVitamin A: 800IUVitamin C: 15mgCalcium: 150mgIron: 1.5mg

Notes

Customize with your favorite ingredients and dress just before serving for the best results.

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