Description
This zesty Italian pasta salad will be the tastiest side dish to anything you’re whipping up on the grill this summer!
Ingredients
- fusilli pasta noodles (or your favorite noodle): 454 grams/1 pound
- olive oil: 1 tablespoon
- red bell pepper, diced: 1
- cherry or grape tomatoes, sliced in half: 2 cups
- red onion, thinly sliced: 1/4 cup
- garlic clove, shredded: 1
- canned pepperoncini peppers, diced, seeds removed: 8-10 peppers
- canned artichoke hearts, chopped: 1/4 cup
- sliced black olives: 1 cup
- mozzarella cheese, cut into small cubes: 2 cups
- salami, sliced/chopped small: 8 pieces
- dried oregano: 1 teaspoon
- dried basil: 1 teaspoon
- balsamic salad dressing: 1/2 cup *purchased from a grocery store or make it yourself
- salt: 1 teaspoon
- pepper: 1/4 teaspoon
Instructions
- Cook: Boil the pasta noodles in a large pot following the instructions on the pasta package. Once boiled, drain the noodles in a strainer while rinsing them with cold water. Transfer the cooled noodles to a large bowl and mix in the olive oil.
- Combine: Add the remaining ingredients to the bowl of pasta noodles until fully incorporated and it’s ready to be served.
Notes
Control the heat level in this salad recipe by keeping/adding the seeds from the pepperoncini peppers to the pasta salad or removing most of them if you’re not so keen on spice.
Don’t forget to add the olive oil to the cooked, drained, and cooled pasta noodle. This step is crucial for ensuring the noodles don’t stick together.
Scroll up to the full blog post for more recipe FAQs and Tips.
Please note that alternative ingredients are just suggestions and have not been tested.
Nutrition facts are estimates only.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: lunch, dinner, side dish
- Method: stove top, chop
- Cuisine: italian