Healthy Pasta Salad

With wholesome ingredients, this Italian pasta salad recipe makes a healthy side dish for spring or summer get-togethers. It's delicious and easy to make, too!

Prep Time15

Cook Time10

Total Time25

Servings: 1-cup servings

Calories: 343kcal

Ingredients

Salad

15 oz fusilli pasta
1 cup mini mozzarella balls whole or halved
1½ cups halved cherry tomatoes 8 oz
¼ cup diced red onion
1 cup halved & sliced cucumber
½ cup black olives
¼ cup chopped parsley
½ cup diced salami 5 oz
½ cup red bell pepper diced

Dressing

½ teaspoon dried thyme
½ teaspoon dried oregano
½ tablespoon lemon juice juice of ½ a lemon
¼ cup olive oil
1 teaspoon dijon mustard
1 teaspoon maple syrup
¼ teaspoon black pepper

Instructions

Prepare pasta according to package directions. Make sure to cook until al dente. Once cooked, drain the pasta in a colander. Run cold water over the pasta to stop it from cooking and to cool it down.
While pasta cooks, make the dressing. In a measuring cup or mason jar with a lid, combine dried thyme, oregano, lemon juice, olive oil, dijon mustard, maple syrup and black pepper. Stir/shake well.
Prepare your veggies and salami by cutting them and arrange in a large mixing bowl.
Add the cooled, cooked pasta to the bowl with veggies and salami. Stir in the dressing.
For best flavor, cover the bowl with plastic wrap and put in the fridge to chill for at least 1 hour.

Video

Notes

Use nitrate-free Italian meats if possible. Many cured meats like bacon, salami, and pepperoni have hidden sugars in them. Nitrate-free meats are a healthier choice, but may not be as easy to find.
For an even healthier pasta salad, substitute regular fusilli or rotini for whole grain or nutrient-dense options like chickpea or lentil pasta.
This side dish tastes best when it eaten on the day it is made. Wait until 10 minutes before serving to dress it, or 1 hour ahead if you plan to chill it first.

Nutrition