Italian Pasta Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender pasta combined with fresh vegetables, sliced salami, mozzarella, and olives, dressed with homemade Italian vinaigrette. Hearty yet fresh with Italian flavors throughout. A versatile side dish or light main for summer gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- ⅓ cup good-quality olive oil
- 4 tablespoon red wine vinegar
- 3 cloves garlic (minced)
- 3 teaspoon Italian seasoning
- 1 tablespoon fresh parsley (chopped)
- salt + black pepper (to taste)
- 1 pound fusilli pasta (cooked to al dente (may also use rotini pasta or bowtie pasta))
- 16 ounces mozzarella balls (drained and sliced in half)
- 6 ounces salami (sliced and quartered)
- 5 ounces fresh baby spinach ((or arugula))
- 15 ounces cherry tomatoes (halved (or grape tomatoes))
- 1 (15 ounce) can artichoke hearts (drained and chopped)
- 1 (6.5 ounce) can black olives (drained and chopped)
At a glance
PER SERVING · TIME 23M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 8m
- Sodium
- 851mg
- 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
- 362mg
- Calcium
- 42mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 851MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.