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.
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.
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.
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.