Description
A vibrant and flavorful Best Pasta Salad featuring cooked fusilli pasta tossed with mozzarella balls, turkey slices, artichoke hearts, cherry tomatoes, and black olives, all coated in a tangy homemade dressing of olive oil, garlic, red apple vinegar, fresh parsley, and Italian seasoning. Perfect for a light lunch or a side dish.
Ingredients
Scale
Main Ingredients
- 1 lb cooked fusilli pasta
- 8 oz mozzarella balls, halved
- 4 oz turkey slices, quartered
- 1 cup artichoke hearts, coarsely chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup pitted black olives, sliced
Dressing
- 1/3 cup extra-virgin olive oil
- 1 garlic clove, finely chopped
- 2 tablespoons red apple vinegar
- 1 tablespoon finely chopped fresh parsley
- 2 teaspoons Italian seasoning
- Pinch of crushed red pepper flakes
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Combine Salad Ingredients: In a large mixing bowl, combine the cooked fusilli pasta, halved mozzarella balls, quartered turkey slices, coarsely chopped artichoke hearts, halved cherry tomatoes, and sliced black olives. Toss gently to mix thoroughly without breaking the ingredients.
- Prepare the Dressing: In a jar with a tight-fitting lid, add the extra-virgin olive oil, finely chopped garlic, red apple vinegar, finely chopped fresh parsley, Italian seasoning, and a pinch of crushed red pepper flakes. Secure the lid and shake vigorously until the dressing is well combined. Season with kosher salt and freshly ground black pepper to your liking.
- Toss Salad with Dressing: Pour the prepared dressing over the pasta and vegetable mixture. Toss gently and evenly until all the ingredients are well coated with the flavorful dressing. Taste and adjust seasoning if necessary before serving.
Notes
- This pasta salad is best served chilled or at room temperature, making it great for potlucks or picnic meals.
- You can substitute turkey slices with ham, chicken, or make it vegetarian by omitting the meat.
- If you prefer, fresh herbs like basil or oregano can be added for extra flavor.
- Ensure pasta is cooked al dente and cooled before assembling to avoid sogginess.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
