Italian Pasta Salad
Salami, cheese, tomatoes, peppers, and marinated artichokes are tossed with pasta and ready-made Italian dressing!
Servings: 8
Calories: 451
Equipment
Ingredients
- 1 pound fusilli pasta tri-colored if desired (or rotini)
- 8 ounces salami sausage chopped
- 4 ounces mozzarella cheese cubed (about ¾ cup)
- 1 bell pepper diced (any color)
- 4 ounces black olives large, halved or sliced, 1 can, any size 3.8-6 ounces will work
- 13.75-15 ounces artichoke hearts quartered, 1 can
- 1 pint grape tomatoes or cherry tomatoes, halved
- ½ cup Italian salad dressing store-bought, or to taste
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
Optional Garnish
- 2 Tablespoons chopped fresh parsley
- 2 Tablespoons freshly shredded parmesan cheese
Optional Add Ins
- ½ red onion thinly sliced
- pepperoncini peppers thinly sliced
- ½ long english cucumber diced
- 2 Tablespoons chopped fresh basil
Instructions
- Cook pasta to al dente per package directions. Rinse under cold water and cool completely.
- To a large bowl, add cooked and cooled fusilli, salami, mozzarella cheese, bell pepper, black olives, artichoke hearts, grape tomatoes, Italian salad dressing, garlic powder, kosher salt and pepper. Toss gently to combine.
- Refrigerate for 2 hours before serving. If refrigerating overnight, taste and refresh the salad with a little additional dressing if needed.
Notes
- Nutrition calculation does not include garnish or optional add in's.
- Best served cold.
- Refrigerate leftovers in an airtight container in the fridge for up to 3 days. Add some fresh dressing to refresh the flavors if needed.
Nutrition
Calories: 451 | Carbohydrates: 56g | Protein: 18g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 34mg | Sodium: 2832mg | Potassium: 428mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1111IU | Vitamin C: 27mg | Calcium: 102mg | Iron: 1mg