Tuscan Antipasto Fusilli Salad

🕒 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 4
Be the First to Review!

This Tuscan Antipasto Fusilli Salad is a delightful blend of bold flavors and vibrant colors, perfect for any gathering or a quick weeknight meal. With its mix of fresh veggies, savory meats, and tangy dressing, it brings a taste of Italy to your table.

Ingredients for Tuscan Antipasto Fusilli Salad

The star of this dish is the fusilli pasta, which captures the dressing beautifully in its twists and turns. Cherry tomatoes add a burst of sweetness and juiciness, while roasted red peppers offer a smoky depth. Marinated artichoke hearts provide a tangy contrast, and Kalamata olives bring a briny, savory note. The creamy mozzarella balls balance the flavors with their mild taste, and Italian salami adds a bit of spiciness. Red onion gives a sharp bite, complemented by the aromatic fresh basil leaves. The extra-virgin olive oil and red wine vinegar create a simple yet flavorful dressing, enhanced by Italian seasoning, salt, and black pepper.

Tips & Tricks

  • For a gluten-free version, substitute with your favorite gluten-free pasta.
  • Let the salad sit for at least an hour in the fridge to deepen the flavors.
  • Use high-quality extra-virgin olive oil for the best taste.

Serving Suggestions

Pair this Tuscan Antipasto Fusilli Salad with a crusty loaf of Italian bread to soak up the dressing. It also complements grilled chicken or fish beautifully, making it a versatile addition to any meal. For a vegetarian option, simply omit the salami.

Frequently Asked Questions

Can I make this salad ahead of time?
Yes, this salad is great when made a few hours ahead. The flavors meld together as it sits in the fridge.
What can I use instead of mozzarella balls?
You can use cubed feta cheese for a tangier flavor or even shredded parmesan for a nuttier taste.
How long will this salad keep in the fridge?
Stored properly in an airtight container, it will keep for about 3 days.

Tuscan Antipasto Fusilli Salad Recipe Walkthrough

Start by cooking the fusilli pasta according to the package instructions until it reaches that perfect al dente texture. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down. This will keep your salad from becoming too mushy later.

Next, grab a large bowl and combine the cherry tomatoes, roasted red peppers, artichoke hearts, olives, mozzarella, salami, and red onion. Toss these ingredients gently to mix them up evenly.

Add the cooled pasta to your bowl of goodies. Give it a gentle mix to ensure everything is well distributed. You want every bite to have a bit of everything.

In a small bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, salt, and black pepper. This simple dressing ties all the flavors together. Pour it over your pasta salad and toss until everything is well-coated.

Finally, add the fresh basil leaves and give the salad one last gentle toss. The basil should be added at the end to keep its vibrant green color and fresh aroma. Serve immediately, or pop it in the fridge to let the flavors meld even more.

Why You'll Love This Recipe

  • Quick and easy to prepare — perfect for busy weeknights.
  • Packed with fresh, flavorful ingredients.
  • Versatile enough to serve as a main dish or a side.
  • Great make-ahead option as flavors deepen when refrigerated.

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

Step-by-step 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.

Ratings and Comments

Thank you for your rating!