Italian pasta salad

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(2 votes)

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

Prep:
Cook:
10 minutes
10 minutes
Difficulty: Easy
Serves: 8-10
Ingredients
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.