Description
A refreshing and vibrant Italian Grinder Pasta Salad perfect for summer gatherings.
Ingredients
Scale
- 8 ounces fusilli pasta
- 1 cup grape tomatoes, halved
- 1 cup bell pepper, chopped
- 1/2 cup red onion, diced
- 1/2 cup zucchini, diced
- 1/2 cup kalamata olives, sliced
- 1/2 cup pepperoni, chopped
- 1/2 cup mozzarella cheese, cubed
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Pecorino Romano cheese
- 1/3 cup avocado oil
- 1/4 cup balsamic vinegar
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- Salt and black pepper to taste
Instructions
- Begin by boiling the fusilli pasta according to the package directions until it reaches a perfect al dente texture. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process.
- In a large bowl, mix together the cooled pasta, grape tomatoes, bell pepper, red onion, zucchini, kalamata olives, pepperoni, mozzarella cheese, fresh basil, and Pecorino Romano cheese.
- In a smaller bowl, combine the avocado oil, balsamic vinegar, dried oregano, onion powder, and a sprinkle of salt and black pepper. Whisk until well blended.
- Drizzle the dressing over the pasta mixture and gently fold everything together until evenly coated.
- Cover the bowl with plastic wrap and let it chill in the refrigerator for at least 30 minutes to enhance the flavors.
- Just before serving, give the salad a thorough mix and taste to see if it needs any additional seasoning.
Notes
- For a vegetarian option, omit the pepperoni.
- This salad can be made a day in advance for better flavor.
- Feel free to add other vegetables or proteins as desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg