Easy Italian Antipasti Salad With Fusilli
This easy Italian pasta salad is made with fusilli pasta spirals. The hearty summer salad features cucumber, cherry tomatoes, fresh mozzarella, hot genoa salami, pepperoni, black olives, and fresh parsley with crisp red onion. The convenience of this summer salad makes it a great summer BBQ favorite.
Equipment
- Large Pasta Pot
- measuring cup
- Cutting board
- knife
- Colander
- Salad Bowl
Ingredients
- 6 Cups Fusilli Pasta Cooked Al Dente (Italpasta Fusilli 750grm pkg)
- 1 Lrg English Cucumber Quartered And Sliced
- ¾ Cup Sliced Black Olives Drained (200ml can)
- 1 Cup Bocconcini Fresh Mozzarella Mini Balls 200 gr tub, Drained
- 1½ Cup Pepperoni Stick Cut In Quarters
- ½ Cup Hot Genoa Salami Deli Meat Cut In Strips
- 1 Cup Italian Flat Leaf Parsley Chopped
- 2 Cup Cherry Tomatoes
- 1 Cup Red Onion Halved And Sliced Thin
- 1 Cup Italian Salad Dressing
Instructions
- In a large pasta pot cook the pasta as instructed on the package until al dente.6 Cups Fusilli Pasta
- While pasta cooks cut the English cucumber into quarters and then into pieces.1 Lrg English Cucumber
- Wash and dry the cherry tomatoes.2 Cup Cherry Tomatoes
- Peel, halve, slice thinly the red onion.1 Cup Red Onion
- Drain the black olives and bocconcini cheese.1 Cup Bocconcini Fresh Mozzarella Mini Balls, ¾ Cup Sliced Black Olives
- Chop the parsley as well as hot genoa salami.½ Cup Hot Genoa Salami, 1 Cup Italian Flat Leaf Parsley
- Quarter the pepperoni stick and the chop into bite-sized pieces.1½ Cup Pepperoni Stick
- Drain the cooked pasta in the colander and run under cold water until cooled.
- Add the pasta to the large salad bowl. Dump other prepared ingredients in on top.
- Measure and add the Italian salad dressing and toss the whole salad.1 Cup Italian Salad Dressing
- Place warm salad in fridge uncovered until cool.
- Cover chilled salad with plastic wrap until ready to serve.
- To serve toss salad once more and add a bit more dressing if needed.
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