Fusilli Pasta Salad
A colorful, flavorful fusilli pasta salad packed with vegetables, olives, pepperoni, and mozzarella, perfect for picnics, potlucks, or a quick, satisfying meal for any occasion.
Ingredients
- 16 oz. fusilli pasta ⓘ
- 6 oz. jar marinated artichoke hearts
- 2 cups broccoli florets ⓘ
- 2 cups cauliflower florets
- 1 cup shredded carrots ⓘ
- 7 oz. jar roasted red pepper, drained and cut into strips ⓘ
- 6 oz. can small pitted ripe olives, drained ⓘ
- 3.5 oz. package sliced pepperoni, slices cut into halves ⓘ
- 8 oz. package mozzarella cheese, cut into 1/2 inch cubes
- 16 oz. bottle Zesty Italian dressing ⓘ
Instructions
- Cook fusilli pasta according to package directions with 2 teaspoons salt; drain and rinse well with cold water.
- Drain artichoke hearts, reserving marinade, and coarsely chop.
- In a large bowl, combine cooked pasta, chopped artichokes with marinade, broccoli, cauliflower, carrots, roasted red pepper strips, olives, sliced pepperoni, and mozzarella cheese.
- Pour 1 cup of Zesty Italian dressing over the salad and toss to coat thoroughly.
- Refrigerate covered for several hours or overnight.
- Before serving, toss the salad again, adding reserved dressing as needed.
Tips & Substitutions
For a lighter version, consider substituting whole wheat fusilli or adding more vegetables like bell peppers and zucchini. You can also replace the pepperoni with turkey or chicken slices for a healthier option. If you're short on time, use store-bought pesto instead of Italian dressing for a quick flavor boost. Always rinse the pasta with cold water to stop the cooking process and prevent it from becoming mushy.
Serving Suggestions
This Fusilli Pasta Salad is perfect for picnics, barbecues, or as a refreshing side dish for grilled meats. It pairs beautifully with dishes like Italian Meat Loaf (Low-Fat) or can be enjoyed on its own as a light lunch. Consider adding fresh herbs like basil or parsley for an extra layer of flavor before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld and improve over time. If the salad appears dry upon serving, add a splash of Zesty Italian dressing to refresh it. Avoid freezing the pasta salad, as the texture of the vegetables and cheese may change.
Nutrition & Diet Analysis (per serving)
Each serving of Fusilli Pasta Salad contains roughly 449 calories, with 19g protein, 30g carbohydrates, and 29g fat. It is an excellent source of vitamin A (102% of the Daily Value), vitamin C (48% of the Daily Value), and calcium (38% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 1363mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pasta salad ahead of time?
Absolutely! This salad tastes even better when made a day in advance, allowing the flavors to meld. Just be sure to give it a good toss before serving, and add extra dressing if it seems dry after refrigeration.
What can I substitute for mozzarella cheese?
If you're looking for alternatives to mozzarella, try using feta for a tangy flavor or cheddar for a sharper taste. Vegan cheese options are also available if you're looking for a dairy-free substitute.
Is it possible to add protein to this salad?
Yes, you can easily add protein to make this salad more filling. Grilled chicken, diced turkey, or chickpeas work well. Just ensure that any added ingredients are cooked and cooled before mixing them in to maintain the salad's freshness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).