Best Pasta Salad
A bowl of this pasta salad greets you with the bright, herb-licked aroma of olive oil and garlic, the sweet pop of cherry tomatoes, and the savory whisper of salami and mozzarella. Each forkful is a satisfying contrast: springy fusilli that holds dressing in its spirals, creamy mozzarella, briny olives, and a gentle tang from apple vinegar and artichokes. The texture is lively — chewy pasta, tender artichoke pieces, and the occasional snap of tomato — while the finish carries a warm, lingering herb note that invites a second bite.
This recipe is perfect for summer picnics, potlucks, and weeknight dinners when you want something that feels celebratory without demanding a lot of active time. Make it ahead for a gathering (the flavors mellow and knit together after chilling), bring it to a barbecue as an easy side, or enjoy it straight from the bowl for a fast, flavorful lunch. If you like bright, vegetable-forward pasta salads, you might also enjoy our corn and avocado pasta salad for another fresh take.
Dish Snapshot
- Prep Time: 15 minutes
- Cook Time: 0 minutes (using pre-cooked pasta) — if cooking dry pasta, add 8–10 minutes to cook and 5–10 minutes to cool
- Total Time: 15 minutes (or ~35 minutes if you cook and cool pasta from dry)
- Servings: 6 generous servings
- Difficulty Level: Easy — great for cooks of all skill levels
Nutrition Highlights
Estimated nutrition per serving (recipe yields ~6 servings). Values are approximate and based on standard portion sizes and USDA FoodData Central nutrient values for each ingredient; individual brands will vary.
- Calories: ~420 kcal
- Protein: ~17 g
- Carbohydrates: ~24 g
- Fat: ~27 g
- Fiber: ~3 g
- Sodium: variable (depends on salami, olives, and added salt) — expect moderate to high sodium
Note: These estimates were calculated from standard nutrient entries (USDA FoodData Central). For precise tracking, use your exact ingredient labels and portion sizes.
Why You’ll Love It
- Flavor & Texture: The dressing clings to the fusilli’s ridges, carrying bursts of garlic and herbs to every bite; the balance of creamy mozzarella and salty salami is classic and deeply satisfying.
- Ease & Speed: Assembly takes minutes if you use pre-cooked pasta — perfect for last-minute hosting or quick meal prep.
- Social & Seasonal: This pasta salad travels well to picnics and potlucks, and its bright flavors make it a sunshine-friendly dish for spring and summer gatherings.
- Make-Ahead Friendly: Flavors improve after a short rest in the fridge, so you can prepare it a few hours in advance and free up time for guests.
Preparation Guide
Ingredients
- 1 lb cooked fusilli pasta
- 8 oz mozzarella balls, halved
- 4 oz salami, quartered
- 1 cup artichoke hearts, chopped (canned or marinated, drained)
- 1 cup cherry tomatoes, halved
- 1/2 cup pitted black olives, sliced
- 1/3 cup extra-virgin olive oil
- 1 garlic clove, finely chopped
- 2 tbsp red apple vinegar
- 1 tbsp finely chopped fresh parsley
- 2 tsp Italian seasoning
- Pinch of crushed red pepper flakes (optional)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Optional ingredients and substitutions
- Swap salami for cooked shredded chicken or pepperoni for variation.
- Make it vegetarian: omit salami; add roasted red peppers or chickpeas for protein.
- Make it gluten-free: use 12–16 oz gluten-free pasta (cooked weight similar).
- For a lighter dressing, reduce olive oil to 2 tbsp and add 1–2 tbsp plain Greek yogurt or Dijon mustard.
- Add a squeeze of fresh lemon juice for extra brightness.
Step-by-step Instructions
- If starting from dry pasta, cook fusilli according to package directions until al dente. Drain and rinse under cold water to stop cooking; drain well and transfer to a large mixing bowl. (Tip: slightly undercook if you expect the salad to chill — the pasta will soften as it sits.)
- Add the halved mozzarella balls, quartered salami, chopped artichoke hearts, halved cherry tomatoes, and sliced black olives to the bowl with the pasta.
- In a jar with a lid (or a small bowl), combine the extra-virgin olive oil, finely chopped garlic, red apple vinegar, chopped parsley, Italian seasoning, and crushed red pepper flakes. Secure the lid and shake vigorously until the dressing emulsifies. (Tip: taste and adjust salt and pepper after shaking — the salami and olives add saltiness.)
- Pour the dressing over the pasta salad mixture. Gently toss with a spatula or salad tongs until everything is evenly coated. Avoid overmixing so the mozzarella balls don’t fall apart.
- Serve immediately for a bright, textural contrast, or refrigerate for at least one hour to allow flavors to meld (recommended). Before serving chilled, give it a gentle toss and taste for seasoning; add a pinch of salt or a dash more vinegar if needed.
- To serve later, bring the salad out of the fridge about 10–15 minutes before serving so the olive oil isn’t too firm. For a creamier twist, check our creamy tuna pasta salad approach and adapt to this recipe.
Practical tips
- Drain ingredients well (especially artichokes) to avoid a watery salad.
- Use high-quality extra-virgin olive oil for the brightest flavor.
- Reserve a small amount of dressing to add later if the salad seems dry after chilling.
Best Pairings
- Picnic & BBQ: Serve alongside grilled chicken, burgers, or a simple green salad.
- Light Meal: Add a crisp white wine (Pinot Grigio) or an iced tea for a refreshing pairing.
- Sandwich Companion: Pair with deli sandwiches or sliders for a casual gathering.
- Brunch: Offer as a bright side to quiche or frittata for a weekend brunch spread.
Keeping it Fresh
- Room temperature: Do not leave the pasta salad out for more than 2 hours (1 hour if ambient temperature is above 90°F/32°C). After that, discard per food safety guidance.
- Refrigeration: Store in an airtight container for up to 3–4 days. For best texture, give it a gentle toss before serving and add a splash of vinegar or oil if it seems dry.
- Freezer: Not recommended — the mozzarella and fresh vegetables will change texture. If you must freeze, do so in a tightly sealed container for up to 1 month; expect softened tomatoes and possible separation of dressing. Thaw overnight in the refrigerator and re-toss.
Chef’s Advice
- Balance salt early: Because salami and olives contribute salt, season the salad lightly at first and adjust after the dressing is added.
- Let flavors marry: A short rest in the fridge (30–60 minutes) rounds out the vinegar’s sharpness and lets herbs bloom.
- Texture is king: Use firm cherry tomatoes and high-quality mozzarella balls to maintain pleasant textural contrast.
- Temperature cue: Serve slightly chilled or at cool room temperature — not ice-cold — to let the flavors show.
Creative Twists
- Mediterranean-style: Replace salami with crumbled feta, add cucumber slices, red onion, and a handful of fresh basil; swap Italian seasoning for oregano and add a squeeze of lemon.
- Vegan version: Omit mozzarella and salami; add 1 can (15 oz) drained chickpeas, roasted red peppers, and a spoonful of tahini in the dressing for creaminess.
- Protein-packed: Stir in cooked, chopped chicken breast or canned tuna for a heartier main-course salad.
- Smoky caper twist: Add 2 tbsp capers and a small pinch of smoked paprika to the dressing for a briny, smoky lift.
All Your Questions Answered
Q: Can I make this ahead of time?
A: Yes — make it 1–24 hours ahead. Flavor improves after an hour in the fridge; keep it covered and toss gently before serving.
Q: What if my salad is too dry after chilling?
A: Add a splash of extra-virgin olive oil or a teaspoon of red apple vinegar, toss, and taste until balanced.
Q: Can I use a different pasta shape?
A: Absolutely. Rotini, penne, or radiatori all work well because they hold dressing in their nooks.
Q: How can I reduce the sodium?
A: Use low-sodium or nitrate-free salami (or omit), rinse canned artichokes and olives, and taste before adding salt.
Q: Is this recipe freezer-friendly?
A: Not recommended due to texture changes in cheese and vegetables; refrigeration for 3–4 days is best.
Conclusion
This pasta salad is an easy, crowd-pleasing recipe that balances bright vinegar, rich olive oil, creamy mozzarella, and savory salami for a versatile dish you’ll reach for again and again. Try it for your next gathering, pack it for a picnic, or make it as a no-fuss weeknight centerpiece — then share your tweaks and photos with the community.
For a round-up and comparison of popular pasta-salad approaches, see this thoughtful taste test at Allrecipes’ five best pasta salad test, and for a simple, speedy variation you can adapt from, check out the Quick and Easy Pasta Salad Recipe at Inspired Taste.
Print
Best Pasta Salad
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Diet: Omnivore
Description
A vibrant and flavorful pasta salad featuring fusilli, mozzarella, salami, and a medley of fresh vegetables, perfect for picnics and potlucks.
Ingredients
- 1 lb cooked fusilli pasta
- 8 oz mozzarella balls, halved
- 4 oz salami, quartered
- 1 cup artichoke hearts, chopped (canned or marinated, drained)
- 1 cup cherry tomatoes, halved
- 1/2 cup pitted black olives, sliced
- 1/3 cup extra-virgin olive oil
- 1 garlic clove, finely chopped
- 2 tbsp red apple vinegar
- 1 tbsp finely chopped fresh parsley
- 2 tsp Italian seasoning
- Pinch of crushed red pepper flakes (optional)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- If starting from dry pasta, cook fusilli according to package directions until al dente. Drain and rinse under cold water to stop cooking; drain well and transfer to a large mixing bowl.
- Add the halved mozzarella balls, quartered salami, chopped artichoke hearts, halved cherry tomatoes, and sliced black olives to the bowl with the pasta.
- In a jar with a lid, combine the extra-virgin olive oil, finely chopped garlic, red apple vinegar, chopped parsley, Italian seasoning, and crushed red pepper flakes. Secure the lid and shake vigorously until the dressing emulsifies.
- Pour the dressing over the pasta salad mixture. Gently toss with a spatula until everything is evenly coated. Avoid overmixing to keep the mozzarella balls intact.
- Serve immediately or refrigerate for at least one hour to allow flavors to meld. Before serving, give it a gentle toss and adjust seasoning if necessary.
Notes
This pasta salad improves in flavor after chilling and can be made ahead of time for convenience. Drain ingredients thoroughly to avoid a watery salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 500mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 30mg
