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Tuscan Pasta Salad

Tuscan Pasta Salad Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 530
Ingredients Method Notes

Ingredients
  

  • 8 oz dried short pasta (fusilli, farfalle, etc.)
  • 4 oz salami, sliced into thin strips
  • 8 oz fresh mozzarella (bocconcini)
  • 1/2 cup oil-packed sun-dried tomatoes, drained and sliced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup thinly sliced red onion
  • 1/2 cup pitted kalamata olives, halved
  • 1/4 cup fresh basil leaves, torn
  • 3 tbsp extra-virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 garlic clove, minced
  • 1/2 tsp dried oregano
  • 1/2 tsp kosher salt, plus more for pasta water
  • 1/4 tsp black pepper

Method
 

  1. Whisk together the olive oil, red wine vinegar, Dijon, garlic, oregano, salt, and pepper until emulsified.
  2. Cook the pasta in well-salted boiling water until al dente. Drain, rinse with cool water, and let it dry slightly.
  3. In a large bowl, toss the pasta with salami, sun-dried tomatoes, cherry tomatoes, red onion, and olives. Pour the dressing over and toss again. Let it rest 10 minutes.
  4. Just before serving, add the mozzarella and fresh basil, toss gently, and serve.

Notes

The salad tastes best after a short rest so the flavors come together. If you are making it ahead, keep the basil and mozzarella separate and fold them in right before you serve.