Ah, pasta salad. A dish that evokes memories of summer barbecues, potlucks, and sunshine. But have you ever felt like your pasta salad gets lost in a sea of mediocrity? Fear not, fellow food enthusiasts! Today, I’m infusing this classic recipe with some gourmet flair, using my experience crafting vibrant dishes worldwide. The Ultimate Summer Pasta Salad recipe is a culmination of years spent experimenting with flavor combinations. It all started with a simple pasta salad at a family gathering – a bit bland, lacking the punch I craved. That’s when I knew I could elevate this dish with a symphony of textures and tastes.

Here, we’ll combine the satisfying chew of fusilli pasta with creamy mozzarella balls, savory salami slices, and a delightful mix of vegetables. But the real magic lies in the dressing – a balance of tangy red wine vinegar, rich olive oil, and a hint of Italian herbs. Trust me, this pasta salad will be the show’s star, leaving everyone wanting seconds.

 

Now, let’s get cooking!

Ingredients for The Ultimate Summer Pasta Salad

• 1 pound cooked fusilli pasta (whole wheat or gluten-free works too!)
• 8 ounces mozzarella balls, halved
• 4 ounces salami, quartered
• 1 cup chopped artichoke hearts (marinated or canned)
• 1 cup cherry tomatoes, halved
• ½ cup pitted black olives, sliced
• ⅓ cup extra-virgin olive oil
• One clove of garlic, finely chopped
• 2 tablespoons red wine vinegar
• 1 tablespoon chopped fresh parsley
• 2 teaspoons Italian seasoning
• Pinch of crushed red pepper flakes (adjust to your spice preference)
• Kosher salt
• Freshly ground black pepper

Equipment

• Large pot for cooking pasta
• Colander
• Serving Bowl
• Mixing spoons
• Cutting board
• Sharp knife

Directions for The Ultimate Summer Pasta Salad

• Cook the Pasta:
  • • Bring a large pot of salted water to a boil.
    • Add the fusilli pasta and cook according to package directions until al dente (slightly firm to the bite).
    • Drain the pasta in a colander and rinse under cold water to stop the cooking process.
• Prep the Ingredients:  While the pasta cooks, prep your flavor bombs! Halve the mozzarella balls, quarter the salami, and chop the artichoke hearts, cherry tomatoes, and black olives. Finely mince the garlic and chop the fresh parsley.
• Craft the Dressing:  In a separate bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, crushed red pepper flakes (start with a pinch and adjust to your spice level), and a generous pinch of salt and pepper.
• Assemble the Salad:  In a large serving bowl, combine the cooked and cooled pasta, mozzarella balls, salami, artichoke hearts, cherry tomatoes, and black olives.
• Dress and Toss:
  • • Pour the prepared dressing over the pasta and ingredients.
    • Gently toss everything together until evenly coated.
    • Taste and adjust seasonings with additional salt and pepper if needed.
• Serve and Enjoy:  Garnish your masterpiece with a sprinkle of fresh parsley for a pop of color. Serve immediately at room temperature, or refrigerate for up to 24 hours for a chilled salad perfect for a hot summer day.

Serving Ratio and Prep Time

This recipe yields a generous portion, perfect for feeding a crowd of 6-8 people. It’s a breeze to prepare, taking about 20 minutes from start to finish (including cooking time for the pasta).

Side Dish 

This pasta salad is a complete meal, but if you’d like to add a side, consider crusty bread for dipping, a simple green salad, or grilled vegetables.

Conclusion

This isn’t your average pasta salad. It’s a symphony of textures and flavors, a dish that will leave your guests raving. With fresh ingredients and a touch of gourmet flair, this recipe is sure to become your go-to potluck crowd-pleaser. So, ditch the bland and embrace the vibrant!

FAQs

Can I use a different type of pasta?

Absolutely! Penne, rotini, or even farfalle (bowtie) would work beautifully in this recipe.

Can I make this vegetarian?

Omit the salami for a delicious vegetarian option.

How long will this pasta salad last?

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

 

For more KETO recipes

The Easiest Crispy Baked Chicken Thighs

Fresh Salmon with Vibrant Avocado Salad

 

Now, go forth and create this delicious dish! And remember, cooking is all about having fun and experimenting. So, feel free to add your own personal twist to the recipe. If you do, share your creations.