Italian Pasta Salad
A classic Pasta Salad with salami, fresh mozzarella, crunchy baby peppers and tangy olives, all tossed in a delicious Italian Dressing. Perfect as a meal on its own or as a side dish, you need this in your pasta salad repertoire.
Servings: 6 servings
Calories: 430kcal
Equipment
- Pasta Pot
- Large Mixing Bowl
Ingredients
- 250 grams pasta I like farfalle or bow tie pasta
- 80 grams salami or another cured meat
- 5 mini peppers thinly sliced
- 10 cherry tomatoes quartered
- ½ red onion thinly sliced
- 200 g mini mozzarella balls
- ½ cup black pitted olives sliced
- small bunch Fresh parsley or basil chopped
Italian Dressing
- 4 tbsp Olive oil
- 2 tbsp Red wine vinegar
- 1 tsp dried oregano
- 1 tsp Dijon mustard
- 1 tsp honey or sugar
- ½ tsp dried basil
- ½ tsp garlic powder
- ¼ tsp onion granules
- 1/4 tsp Salt
Instructions
- Cook the pasta according to packet instructions in a large pot of well salted water. Drain and rinse under cold water to stop cooking.
- Meanwhile, prepare the rest of the salad ingredients and add everything to a large bowl.
- Combine the dressing ingredients in a small jar or bowl and mix well to emulsify (I get best results with a jar - pop the lid on securely and shake well).
- Add the paste to the bowl with the other salad ingredients, pour over the dressing and toss to combine.
- Serve at room temperature. For best results, allow the salad to sit for at least 20 minutes before serving, to allow the flavours to meld.
Nutrition
Calories: 430kcal | Carbohydrates: 37g | Protein: 17g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 37mg | Sodium: 800mg | Potassium: 312mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1146IU | Vitamin C: 37mg | Calcium: 200mg | Iron: 2mg