Ingredients
- 1 lb. cooked fusilli pasta
- 4 oz. turkey slices, quartered
- 8 oz. mozzarella balls, halved
- 1 c. artichoke hearts, coarsely chopped
- 1 c. cherry tomatoes, halved
- 1/2 c. pitted black olives, sliced
- 1/3 c. extra-virgin olive oil
- 1 garlic clove, finely chopped
- 2 tbsp. red apple vinegar
- 1 tbsp. finely chopped fresh parsley
- 2 tsp. Italian seasoning
- Pinch of crushed red pepper flakes
- Kosher salt
- Freshly ground black pepper
Instructions
- In a large mixing bowl, combine the cooked fusilli pasta, mozzarella balls, turkey slices, artichoke hearts, cherry tomatoes, and black olives.
- For the dressing: In a jar with a lid, mix extra-virgin olive oil, garlic, red apple vinegar, parsley, Italian seasoning, and crushed red pepper flakes. Shake until well combined.
- Pour the dressing over the salad mixture and toss gently until all ingredients are evenly coated.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg
Keywords: Experiment with fresh herbs or additional vegetables like bell peppers for added crunch. Chill the pasta salad for at least an hour before serving to enhance flavors. This salad can be customized by adding other proteins or swapping out vegetables based on your preference.
