Description
A vibrant and refreshing Italian pasta salad, perfect for picnics and gatherings, combining fusilli pasta with fresh vegetables, cheese, and a zesty Italian dressing.
Ingredients
1 pound fusilli or rotini pasta
Extra-virgin olive oil
for drizzling
2 cups cherry tomatoes
halved
1½ cups mini fresh mozzarella cheese balls
8 ounces
1 medium red bell pepper
stemmed
seeded
and diced
½ English cucumber
diced
1 cup thinly sliced red onion
¾ cup kalamata olives
pitted and halved
¾ cup sliced pepperoncini
½ cup chopped fresh parsley
1 recipe Italian Dressing
1½ teaspoons sea salt
Freshly ground black pepper
1 cup fresh basil leaves
plus more for garnish
Instructions
- Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until slightly past al dente. Drain and toss with a drizzle of olive oil to prevent sticking. Set aside to cool to room temperature.
- Transfer the cooled pasta to a large bowl and add the cherry tomatoes, mozzarella, red pepper, cucumber, red onion, olives, pepperoncini, and parsley. Toss to combine, then add the dressing, salt, and several grinds of pepper and toss again.
- Stir in the basil and season to taste. Garnish with more basil and serve.
Notes
Feel free to customize with your favorite vegetables or proteins. This salad can be made a few hours in advance for better flavor.
- Prep Time: 20
- Cook Time: 30
- Category: Salad
- Method: baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 15 mg
Keywords: pasta salad recipe italian, fusilli pasta salad, Italian dressing salad