Italian Pasta Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cold pasta salad with cherry tomatoes, peppers, artichokes, olives, salami, and fresh mozzarella tossed in Italian vinaigrette. Crunchy, tangy, and satisfying for warm-weather meals or casual entertaining.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- Kosher salt
- 12 ounces pasta ((I like fusilli or rotini))
- 1 pint cherry tomatoes, (halved)
- 1 bell pepper ((any color), cored and chopped)
- 1 shallot, (chopped)
- 1 cup (6 ounces) marinated artichoke hearts
- 1/4 cup pitted kalamata olives
- 6 pepperoncini, (chopped)
- 6 to 8 ounces salami, (cut into bite-size pieces)
- 6 ounces mozzarella cheese, (torn (or mozzarella cheese balls))
- 1/2 packed cup chopped fresh parsley
- 1/2 packed cup chopped fresh basil leaves
- 1/4 cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 2 garlic cloves, (minced)
- 1 teaspoon dried oregano
- 1/2 to 1 teaspoon crushed red pepper flakes
- Black pepper
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 858mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 196mg
- Calcium
- 148mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 858MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.