Italian pasta salad
Fusilli pasta tossed with sun-dried tomatoes, fresh Mozzarella, salami, parsley, olives, red onion and an easy homemade Italian dressing, garnished with Parmesan shavings.
Per serving:
484kcals, 31.1g fat (9.1g saturated), 38.6g carbs (4.1g sugars), 15.2g protein, 2.6g fibre, 1.255g sodium
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Prep: Cook: |
10 minutes 10 minutes |
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| Difficulty: | Easy | |
| Serves: | 8-10 |
| Ingredients |
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| For the dressing: |
| 180ml extra-virgin olive oil |
| 2 tbsp red wine vinegar |
| 1 tbsp sea salt |
| 1 tsp sugar |
| 1 tsp dried oregano |
| 1 tsp dried basil |
| 1 garlic clove, crushed |
| Black pepper |
| For the salad: |
| 450g fusilli |
| 250g fresh Mozzarella, torn, or 250g bocconcini |
| 400g salami, roughly chopped |
| 400g cherry tomatoes, halved |
| 15 black olives, sliced |
| 4 tbsp fresh parsley leaves, chopped |
| 1 small red onion, sliced |
| 120g Feta, crumbled |
| ½ tsp dried chilli flakes (optional) |
| Black pepper |
directions
1 In a bowl, combine all of the ingredients for the dressing and whisk together very well. Set aside.
2 Bring a large pan of salted water to a boil and cook the fusilli according to package instructions. Drain and toss with a little olive oil, then set aside to cool slightly.
3 In a bowl, toss the cooled pasta together with all of the remaining ingredients together. Pour over the dressing and toss to coat everything evenly.
4 Place in the fridge overnight before serving to allow the flavours to combine.
