Fusilli pasta tossed with sun-dried tomatoes, fresh Mozzarella, salami, parsley, olives, red onion and an easy homemade Italian dressing, garnished with Parmesan shavings.
484kcals, 31.1g fat (9.1g saturated), 38.6g carbs (4.1g sugars), 15.2g protein, 2.6g fibre, 1.255g sodium
|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|
|For the salad:|
|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)|
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.