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–+ servings
Bertha Jones

Healthy Pasta Salad

A delightful mix of pasta, salami, cucumber, and tomatoes tossed in olive oil and red wine vinegar, perfect for weeknight dinners and potlucks.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mediterranean
Calories: 495
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Vegetables
  • 8 oz pasta (any shape) Choose penne, fusilli, or farfalle for best results
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red onion, diced
  • 1/4 cup olives, sliced (black or Kalamata)
Dressing
  • 1/4 cup extra-virgin olive oil Use a good-quality olive oil
  • 2 tbsp red wine vinegar
  • Salt and freshly ground black pepper to taste
Protein
  • 4 oz salami, thinly sliced Can be substituted with cooked chicken or chickpeas for a vegetarian option
Garnish
  • Fresh herbs (basil or parsley), chopped For garnish

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente.
  2. Drain the pasta and rinse briefly with cold water, then let it sit to cool.
  3. In a large mixing bowl, combine the cooled pasta, sliced salami, halved cherry tomatoes, diced cucumber, diced red onion, and sliced olives.
Dressing and Assembly
  1. In a small bowl, whisk together olive oil, red wine vinegar, and salt and pepper to taste.
  2. Pour the dressing over the salad and toss gently until everything is coated.
  3. Finish with fresh basil or parsley and chill for 20–30 minutes before serving.

Nutrition

Serving: 1gCalories: 495kcalCarbohydrates: 45gProtein: 14gFat: 27g

Notes

This salad keeps well in the refrigerator for 3-4 days when stored in an airtight container. Do not freeze as cucumbers and tomatoes lose texture when frozen.

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