Italian Pasta Salad

5 from 11 votes

A flavorful pasta salad with sliced salami, tomatoes, mozzarella cheese and olives all covered with a homemade dressing.

Course Salad

Cuisine American, Italian

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 454kcal

Make the dressing by combining olive oil, vinegar, lemon juice, garlic, honey and dried Italian seasonings into a glass jar with a lid
½ cup olive oil, ¼ cup red wine vinegar, 3 cloves garlic, 1 tablespoon lemon juice, 2 teaspoons Italian seasoning, ½ teaspoon salt, 1 tablespoon honey
Shake vigorously until everything is well combined

Cook pasta until al dente according to package directions
8 ounces Tri-color Fusilli pasta
Drain and rinse pasta under cool water. Drain well.
Place pasta, salami, mozzarella, olives, tomatoes, pepperoncinis and onions in a large bowl
1 cup cherry tomatoes, ¾ cup Fresh mozzarella cheese, ½ cup Dry Italian salami, ½ cup Pepperoncini peppers, ¼ cup Red onion, ½ cup Kalamata olives
Toss with a large spoon to carefully incorporate all ingredients
Pour dressing over pasta. Toss again.
Add Parmesan cheese and freshly cut parsley. Toss until combined.
½ cup Parmesan cheese, ¼ cup Italian parsley
Cover and refrigerate until chilled

Tips and Variations

Rinse pasta to help cool it down before adding other ingredients. Be certain to drain well.
Stir pasta before serving to make certain the dressing is well distributed
This pasta salad can be eaten right away, but it is best served chilled giving the flavors a chance to meld together
Use your favorite type of pasta - a short to medium pasta works best. Use farfalle, rotini or even elbow macaroni
Substitute sliced black olives for the kalamata olive