Description
A vibrant, creamy pasta salad with al dente pasta, crisp veggies, refreshing mozzarella, and a tangy dressing. Perfect for summer gatherings or weeknight dinners, this hearty salad is both comforting and adaptable to your palate.
Ingredients
1 pound rotini, fusilli, or farfalle pasta
8 oz turkey salami or halal-certified salami (substitute for pork)
8 oz fresh mozzarella balls (bocconcini), halved or quartered
1 cup kalamata olives, pitted and halved
1 pint cherry tomatoes, halved
1 small red onion, thinly sliced and soaked in cold water (30 minutes; drain and pat dry)
1 cup mayonnaise
1/4 cup sour cream
2 tbsp Italian salad dressing
2 tbsp freshly squeezed lemon juice
2 tbsp olive oil
2 tsp dried oregano
1 tbsp chopped fresh basil or parsley
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
Instructions
Cook pasta in salted boiling water until al dente. Drain and rinse under cold water to cool.
In a large bowl, combine cooked pasta, turkey salami, mozzarella, olives, cherry tomatoes, and red onion.
In a separate bowl, whisk together mayonnaise, sour cream, Italian dressing, lemon juice, olive oil, oregano, basil, garlic powder, salt, and pepper.
Pour dressing over the pasta mixture. Toss gently to coat evenly.
Chill for at least 30 minutes before serving to allow flavors to meld.
Notes
Soaking red onion reduces its sharpness. For halal options, ensure salami is certified halal. Storage: Keep refrigerated for up to 3 days.
Substitute peas, bell peppers, or cucumbers for added veggies.
Use vegan mayo for a plant-based version.
- Prep Time: 25
- Cook Time: 12
- Category: Salads
- Method: Mixing
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 3g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 45mg