Italian Pasta Salad

Italian Pasta Salad
  • Servings: 6
  • Difficulty: easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1/2 lb. fusilli pasta
  • 8 oz. fresh mozzarella pearls (or diced fresh mozzarella)
  • 3/4 cup frozen peas (thawed)
  • 1/2 cup grated parmesan
  • 2 oz. sliced hard salami, cut into thin strips
  • 2 oz. sliced ham, cut into thin strips
  • 2 oz. sliced turkey, cut into thin strips
  • 2 cups diced tomato
  • 1/4 cup red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper 1 1/2 teaspoon dried oregano leaf
  • Salt to taste


1. In a large pot of boiling salted water, cook pasta until al dente. Once it is done, drain it and run cold water over it until cold. Let drain and put in a large mixing bowl.

2. Combine pasta with mozzarella, peas, parmesan, salami, ham, turkey and tomato.

3. In a separate bowl, prepare the dressing by mixing together the remaining ingredients. Be careful not to add too much salt as the salad will become more salty as it sits due to the parmesan and lunch meats.

4. Pour the dressing over the pasta salad. Mix and refrigerate until needed.
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