Tuscan Antipasto Fusilli Salad

Tuscan Antipasto Fusilli Salad is a vibrant and hearty dish that combines the essence of Italian antipasto platters with delightful pasta, offering a burst of flavors in every bite. This salad is perfect for summer gatherings or as a refreshing meal.

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 4

Ingredients

8 oz fusilli pasta

1 cup cherry tomatoes, halved

1/2 cup roasted red peppers, chopped

1/2 cup marinated artichoke hearts, quartered

1/4 cup Kalamata olives, pitted and sliced

4 oz mozzarella balls, halved

3 oz Italian salami, sliced

1/4 cup red onion, thinly sliced

1/4 cup fresh basil leaves, torn

1/4 cup extra-virgin olive oil

2 tbsp red wine vinegar

1 tsp Italian seasoning

Salt to taste

Black pepper to taste

Instructions

1. Cook the fusilli pasta according to package instructions until al dente. Drain and rinse under cold water.

2. In a large bowl, combine the cherry tomatoes, roasted red peppers, artichoke hearts, olives, mozzarella, salami, and red onion.

3. Add the cooked pasta to the bowl and gently mix to combine the ingredients.

4. In a small bowl, whisk together olive oil, red wine vinegar, Italian seasoning, salt, and black pepper.

5. Pour the dressing over the pasta salad and toss to coat evenly.

6. Add fresh basil leaves and give a final gentle toss. Serve immediately or refrigerate to let the flavors meld.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Best served cold, so reheat is not recommended.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.