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Pasta Salad Recipe
Nancy

Pasta Salad Recipe

This pasta salad with salami is a healthy, quick, and delicious side dish that's perfect for picnics, BBQs, or an easy lunch. It’s packed with fresh veggies, tangy dressing, and savory salami, making it flavorful and refreshing. Best of all, it comes together in just 25 minutes, with very little fuss.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6
Course: Salad
Calories: 343
Ingredients Method

Ingredients
  

  • For the Salad
  • 15 oz fusilli pasta – Holds dressing well and doesn’t get soggy. Avoid spaghetti or thin pastas for better texture.
  • 1 cup mini mozzarella balls – Whole or halved; fresh mozzarella adds creaminess and mild flavor.
  • 1 1/2 cups halved cherry tomatoes about 8 oz – Sweet, juicy, and add color.
  • 1/4 cup diced red onion – Adds sharpness and crunch; soak in water for 10 mins to mellow flavor.
  • 1 cup halved & sliced cucumber – Cool and crisp English cucumbers work best.
  • 1/2 cup black olives – Choose pitted olives for ease; they add saltiness and depth.
  • 1/4 cup chopped parsley – Fresh and herbaceous; flat-leaf parsley preferred.
  • 1/2 cup diced salami about 5 oz – Adds a punch of savory, cured meat flavor.
  • ½ cup red bell pepper diced – Brings a sweet crunch and vibrant color.
  • For the Dressing
  • 1/2 teaspoon dried thyme – Adds an earthy note.
  • 1/2 teaspoon dried oregano – Brings classic Italian flavor.
  • 1/2 tablespoon lemon juice juice of ½ a lemon – Adds brightness and balance.
  • 1/4 cup olive oil – Extra virgin is best for richness and mouthfeel.
  • 1 teaspoon Dijon mustard – Helps emulsify the dressing and adds tang.
  • 1 teaspoon maple syrup – Balances the acidity with a touch of sweetness.
  • ¼ teaspoon black pepper – Freshly ground is ideal for a peppery bite.

Method
 

  1. Start by boiling your fusilli pasta in salted water according to the package directions, just until al dente. Avoid overcooking, as mushy pasta doesn’t hold up well in a cold salad. Once cooked, drain the pasta in a colander and rinse thoroughly under cold running water. This stops the cooking and cools the pasta quickly, which is key for texture and flavor.
  2. While the pasta is cooking, prepare the dressing in a mason jar or measuring cup. Combine dried thyme, dried oregano, fresh lemon juice, olive oil, Dijon mustard, maple syrup, and black pepper. Shake or whisk vigorously until fully blended. The mustard helps emulsify the mixture, while the syrup softens the acidity of the lemon for a perfectly balanced flavor.
  3. While your pasta cools, chop the cherry tomatoes, cucumber, red onion, parsley, red bell pepper, and salami into bite-sized pieces. Make sure all the vegetables are fresh and firm – it makes a big difference in the final salad texture. Combine them all in a large mixing bowl, so they’re ready to be tossed with the pasta.
  4. Once the pasta is cooled, add it to the large bowl with the veggies and salami. Pour the dressing over everything and gently mix until well coated. Be thorough but gentle – you want the dressing to reach every bite without crushing the more delicate ingredients like mozzarella balls and tomatoes.
  5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. This chilling step lets the flavors meld and enhances the overall taste. Give it one final toss before serving. You can serve this as a side dish or enjoy it on its own – it's satisfying either way!