Cold Italian Pasta Salad
This pasta salad with salami, cherry tomatoes, olives, and cheese makes the perfect meal prep for a busy week.
Servings: 6 people
Equipment
Ingredients
Salad
- 500 grams pasta fusilli
- 250 grams cherry tomatoes quartered
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 cucumber peeled, diced
- kalamata olives
- 200 grams salami diced
- 1 red onion finely diced
- 150 grams mozzarella balls mini, quartered
- 100 grams cheddar diced
- sea salt to taste
Dressing
- 40 ml olive oil
- 10 ml red wine vinegar
- 2 cloves garlic minced
- 1 tablespoon maple syrup
- 1 teaspoon dijon
- 2 tablespoons Parmesan finely shredded
- 1 tablespoon Worcestershire sauce
- 1 teaspoon lemon juice
- 1 teaspoon oregano
- sea salt to taste
- pepper to taste
Garnish
- 2 tablespoons fresh basil chopped
Instructions
- Preheat the oven to 170℃ / 338℉.
- Quarter the tomatoes and place them in a heat proof dish.
- Top with olive oil and balsamic vinegar. Season to taste and mix.
- Bake for 15 minutes.
- Cook the pasta according to the package instructions. Cook it 1-2 minutes more than al dente.
- Drain the pasta, cover with cold water, and drain again.
- Place the cooled pasta into a large mixing bowl.
- Add the chopped salami, bocconcini (mozzarella balls), cheddar, cucumber, olives, and red onion.
- Combine the ingredients for the dressing, whisk to emulsify, and pour over.
- Mix the salad to coat everything with the dressing.
- Transfer the pasta salad to a serving dish.
- Enjoy.
Video
Nutrition
Calories: 715kcal | Carbohydrates: 72g | Protein: 28g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 53mg | Sodium: 966mg | Potassium: 558mg | Fiber: 4g | Sugar: 8g | Vitamin A: 464IU | Vitamin C: 14mg | Calcium: 281mg | Iron: 2mg
