Ah, the joys of summer! There’s something simply delightful about having friends over for a barbecue, enjoying the sunshine, and—let’s be honest—the best part—serving up delicious food! One of my all-time favorite dishes that makes its appearance on those bright sunny days is my Italian Pasta Salad.
I remember the first time I made this dish; it was an impromptu potluck, and I thought, “What could be better than a colorful, fresh pasta salad?” Little did I know that everyone would rave about it and ask for the recipe! It has become a staple at my gatherings ever since. I love how versatile it is—you can swap ingredients based on what you have or prefer—and it’s super quick to whip up. Plus, it’s perfect for meal prep! Let me take you through how to make this fabulous salad that’s bursting with Mediterranean flavors.
What’s in Italian Pasta Salad?
Fusilli Pasta: This corkscrew-shaped pasta is not only visually appealing, but its spirals are perfect for holding onto the dressing and other tasty bits. Any short pasta would work, but fusilli has a charm I adore!
Broccoli Florets: Adding a delightful crunch and a pop of green, broccoli also brings a wealth of vitamins. It’s a sneaky way to make the salad a little more nutritious!
Cherry Tomatoes: I mean, who doesn’t love these sweet little jewels? Halved cherry tomatoes give the salad a juicy burst of flavor that truly brightens every bite.
Cucumber: Fresh, crisp, and refreshing, diced cucumber adds a nice contrast to the heartier ingredients.
Black Olives: These briny bites pack a punch of flavor, and, let’s be honest, they add a touch of sophistication to any dish!
Salami: Because what’s an Italian dish without some cured meat? Diced salami brings a savory kick that blends wonderfully with the other ingredients.
Mozzarella Cheese: Creamy and soft, mozzarella cubes add richness to the salad. Plus, who can resist a little cheese?
Red Onion: Thinly sliced red onion adds a zesty bite. If you prefer a milder taste, you can soak the slices in cold water for a bit before adding them.
Fresh Parsley: Chopped parsley acts as the fresh herb of choice here and adds a vibrant color as well as freshness to balance out all the flavors.
Olive Oil: Good quality olive oil is essential for drizzling over the salad, enhancing all those lovely flavors.
Red Wine Vinegar: A splash of this tangy vinegar ties everything together beautifully, cutting through the richness of the cheese and salami.
Italian Seasoning: A blend of dried herbs that screams ‘Italian!’ Just a teaspoon gives that wonderful aroma we all associate with Italian cooking.
Salt and Pepper: The final seasoning touches that make this salad sing!
Is Italian Pasta Salad Good for You?
Oh, absolutely! This pasta salad is packed with colorful veggies and a delightful protein punch thanks to the salami and cheese.
Fusilli Pasta: Offers carbs for energy, making this salad filling. Opt for whole wheat pasta if you’re looking for a healthier alternative.
Broccoli: Rich in vitamins C and K, it’s a low-calorie way to add fiber to your meal.
Cucumber: Hydrating and low in calories, cucumbers are great for staying refreshed during those hot summer days.
Olives: They provide healthy fats, but keep in mind the sodium content—so, moderation is key!
While this salad is generally healthy, keep in mind the rich ingredients can add up in calories. If you’re watching your portion sizes or what goes in your body, simply scale back the salami or cheese, and enjoy guilt-free!
Ingredients
– 12 oz fusilli pasta
– 1 cup broccoli florets
– 1 cup cherry tomatoes, halved
– 1 cucumber, diced
– 1/2 cup black olives, sliced
– 1/2 cup salami, diced
– 1/2 cup mozzarella cheese, cubed
– 1/4 cup red onion, thinly sliced
– 1/4 cup fresh parsley, chopped
– 1/4 cup olive oil
– 2 tablespoons red wine vinegar
– 1 teaspoon Italian seasoning
– Salt and pepper to taste
*Servings: About 6-8, depending on portion sizes.*
How to Make Italian Pasta Salad?
1. Cook the fusilli pasta according to package instructions. Add the broccoli florets to the pot during the last 2-3 minutes of cooking. Drain and rinse under cold water to cool down—this helps keep the broccoli nice and bright green!
2. In a large bowl, combine the cooked pasta and broccoli with cherry tomatoes, cucumber, black olives, salami, mozzarella cheese, red onion, and parsley. Give it a good stir!
3. In a small bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, salt, and pepper until fully combined.
4. Pour the dressing over the pasta salad and toss gently to combine everything evenly. You want every morsel to be coated in that delicious dressing!
5. Let the salad sit in the refrigerator for at least 30 minutes before serving. This is important because it allows all those wonderful flavors to meld together—trust me, patience pays off!
6. Serve chilled or at room temperature—either way, it’s delicious!
Serving Suggestions and Clever Tweaks!
If you want to make this dish a bit heartier, consider adding grilled chicken or shrimp! Want to make it vegetarian? Just skip the salami and add some chickpeas for added protein. The possibilities are endless, and that’s part of what makes this pasta salad so special!
You can even mix up the veggies based on what’s in your fridge. Some spinach, bell peppers, or even artichokes would be delightful additions. And for a little zest, throw in some grated Parmesan on top!
I hope you give this Italian Pasta Salad a whirl at your next gathering. It’s an easy crowd-pleaser, and I can’t wait to hear how it turns out for you! Whether it’s paired with grilled veggies, served alongside homemade garlic bread, or just enjoyed on its own, this dish never disappoints. Happy cooking!
