By Brittanie Peterson
Begin by preparing all your vegetables. Cut the cherry tomatoes in half, slice the cucumber thinly, and if needed, chop the olives into smaller pieces. Set these aside.
In a large mixing bowl, combine the cooked pasta, sliced salami, and mozzarella pearls.
Add the prepared cherry tomatoes, cucumber, and olives to the pasta mixture.
Pour the olive oil & red wine vinegar dressing over the salad and add the Italian herbs.
Season with salt and black pepper to taste and gently toss all the ingredients together until well combined.
Cover the bowl and let the salad sit in the refrigerator for about 10 minutes to allow the flavors to meld together.
Serve chilled or at room temperature as a refreshing side dish or a light main course.
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This Italian Salad Pasta recipe is ready in 20 minutes and features cooked short pasta (penne or fusilli), sliced salami (or pepperoni), fresh mozzarella pearls and other delicious ingredients. Contains 320 calories total.
Begin by preparing all your vegetables. Cut the cherry tomatoes in half, slice the cucumber thinly, and if needed, chop the olives into smaller pieces. Set these aside.
In a large mixing bowl, combine the cooked pasta, sliced salami, and mozzarella pearls.
Add the prepared cherry tomatoes, cucumber, and olives to the pasta mixture.
Pour the olive oil & red wine vinegar dressing over the salad and add the Italian herbs.
Season with salt and black pepper to taste and gently toss all the ingredients together until well combined.
Cover the bowl and let the salad sit in the refrigerator for about 10 minutes to allow the flavors to meld together.
Serve chilled or at room temperature as a refreshing side dish or a light main course.
Calories per Serving: 320
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