Description
A vibrant and refreshing salad made with fusilli pasta, fresh vegetables, and zesty pepperoni, perfect for lunch, dinner, or a picnic.
Ingredients
Scale
- 12 oz (340 g) fusilli pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup mini pepperoni or sliced pepperoni rounds
- 1/2 cup red bell pepper, diced (optional)
Instructions
- Cook the fusilli pasta according to package instructions until al dente. Drain and rinse under cold water.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, pepperoni, and red bell pepper (if using).
- Toss everything together until well mixed.
- Add olive oil, vinegar, Italian seasoning, salt, and pepper to taste for a zesty dressing.
- Serve chilled or at room temperature.
Notes
For best results, serve with fresh herbs like basil or parsley for added flavor. This salad keeps well in the fridge for about 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: fusilli salad, Italian salad, pasta salad, quick lunch, picnic food