There’s a reason antipasto platters disappear first at any Italian gathering — the combination of cured meat, cheese, and briny vegetables just works. This collection of 12 antipasto pasta salad recipes takes that same idea and turns it into something more substantial, using pasta as the base to soak up all those bold, savory flavors.

Some of these lean close to what you’d find at a deli counter, like the classic salami and provolone version or the peppery capicola one. Others take a few more liberties, like the fig and prosciutto salad that borrows from a cheese board, or the Greek-style version that swaps in feta and lemon. Each recipe includes a full ingredient list, step-by-step instructions, estimated nutrition per serving, and two sections worth reading before you shop — Why It Works, covering the small technique choices that make a difference, and Worth Knowing, covering substitutions and how long each one actually keeps. A shopping list and answers to common questions are near the end.

1. Classic Antipasto Pasta Salad with Salami and Provolone

If you’ve ever picked apart an antipasto platter at an Italian restaurant and thought, why isn’t this a full meal, this salad answers that question. Diced salami and cubed provolone get tossed with rotini, kalamata olives, and cherry tomatoes, all coated in a sharp, garlicky vinaigrette.

It’s the salad most people picture first when they hear “antipasto pasta salad,” and there’s a reason it’s the starting point on this list — the flavors are bold, the ingredients are easy to find, and it holds up beautifully for a day or two in the fridge.

410Calories

16gProtein

33gCarbs

24gFat

Why It Works

• Cutting the salami and provolone into similarly sized cubes, rather than thin slices, gives each forkful a real bite of both instead of thin scraps that get lost among the pasta.
• A vinaigrette with more vinegar than oil — closer to 1:1 than the usual 3:1 — cuts through the richness of the cured meat and cheese, which otherwise can make the whole dish taste heavy.
• Letting the salad sit for a couple of hours before serving lets the olives and salami release a bit of their brine and fat into the dressing, which rounds out the flavor more than serving it fresh.

Worth Knowing

• Genoa salami and hard salami both work well here, but pre-sliced deli salami tends to be thinner and gets a little lost — buying a chunk from the deli counter and dicing it yourself makes a noticeable difference.
• This one keeps for three or four days without much decline in quality, which isn’t true of every salad on this list, since some contain fresher components like mozzarella or fruit.
• If provolone isn’t available, a sharp white cheddar or even Manchego stands in reasonably well without throwing off the balance.

Ingredients

• 12 oz rotini pasta
• 6 oz salami, cubed
• 6 oz provolone cheese, cubed
• 1/2 cup kalamata olives, halved
• 1 cup cherry tomatoes, halved
• 1/4 red onion, diced
• 1/3 cup olive oil
• 3 tbsp red wine vinegar
• 1 clove garlic, minced
• 1 tsp dried oregano
• Salt and black pepper to taste

Instructions

1. Cook the rotini in salted boiling water until al dente, then drain and let cool.
2. Whisk together the olive oil, red wine vinegar, garlic, oregano, salt, and pepper.
3. In a large bowl, combine the cooled pasta, salami, provolone, olives, cherry tomatoes, and red onion.
4. Pour the dressing over everything and toss well.
5. Let the salad sit at room temperature for at least 30 minutes, or refrigerate for a few hours for deeper flavor.
6. Taste and adjust the seasoning before serving, since the salt level can vary depending on the salami.

2. Prosciutto and Fresh Mozzarella Antipasto Pasta Salad

This one leans lighter and a little more elegant than a classic antipasto salad. Thin ribbons of prosciutto wrap around fresh mozzarella pearls and juicy cherry tomatoes, and a simple olive oil drizzle lets the ingredients speak for themselves rather than hiding under a heavy dressing.

It’s essentially a caprese salad that decided to grow up and become dinner, and it’s a good pick when you want something that feels a little more special without much extra effort.

380Calories

17gProtein

31gCarbs

22gFat

Why It Works

• Tearing the prosciutto into ribbons rather than dicing it keeps its delicate, almost lacy texture intact — chopping it too finely turns a beautiful cured meat into something closer to bacon bits.
• Adding the prosciutto at the very end, after the pasta has cooled, prevents the salt and fat from melting into the dish before serving and keeps each ribbon distinct.
• A very light hand with the dressing matters here more than in the heartier salads on this list, since prosciutto and fresh mozzarella already carry plenty of flavor on their own.

Worth Knowing

• Fresh mozzarella pearls hold their shape far better than shredded mozzarella in a cold salad, and they’re worth seeking out even though they cost a bit more.
• This salad doesn’t keep as long as the salami-based versions — the fresh mozzarella starts to weep liquid after a day or two, so it’s best eaten within 48 hours.
• If prosciutto feels like a splurge, thinly sliced Black Forest ham is a reasonable substitute, though the flavor will be milder and a touch sweeter.

Ingredients

• 12 oz fusilli pasta
• 4 oz prosciutto, torn into ribbons
• 8 oz fresh mozzarella pearls
• 1 1/2 cups cherry tomatoes, halved
• 1/3 cup fresh basil, torn
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and black pepper to taste

Instructions

1. Cook the fusilli in salted boiling water until al dente, then drain and let cool completely.
2. Whisk together the olive oil and balsamic vinegar in a small bowl.
3. In a large bowl, toss the cooled pasta with the mozzarella pearls and cherry tomatoes.
4. Pour the dressing over the salad and toss gently.
5. Fold in the torn basil and season with salt and pepper.
6. Add the torn prosciutto just before serving, distributing it evenly over the top.

3. Pepperoni and Cheddar Antipasto Pasta Salad

Not every antipasto salad needs to feel fancy — this one is built for backyard cookouts and school potlucks, where cheddar and pepperoni are already crowd favorites. Curled pepperoni, cubed cheddar, and crunchy bell pepper get tossed together in a zesty Italian dressing.

It’s the version to make when you want antipasto flavors without explaining what antipasto means to half the table, and it tends to disappear fast at anything involving kids.

440Calories

17gProtein

34gCarbs

27gFat

Why It Works

• Searing the pepperoni briefly in a dry skillet before it goes into the salad renders some fat and curls the edges, giving it more texture than tossing it in straight from the package.
• Cheddar is sharper and more assertive than the provolone or mozzarella used elsewhere on this list, so it needs a slightly bolder dressing — this one leans on extra garlic and a touch of Dijon to keep up.
• Bell pepper adds crunch that holds up well even after a day in the fridge, unlike softer vegetables that can turn limp.

Worth Knowing

• This is one of the milder, more familiar-tasting salads on the list, which makes it a safe bet for picky eaters who might balk at olives or artichokes.
• Turkey pepperoni works as a lighter substitute without changing the overall flavor much, since the seasoning does most of the work.
• Pre-shredded cheddar melts fine in cooking but tends to be dry and crumbly in a cold salad — cutting a block into cubes gives a better bite.

Ingredients

• 12 oz rotini pasta
• 5 oz pepperoni slices
• 6 oz sharp cheddar, cubed
• 1 green bell pepper, diced
• 1/4 red onion, diced
• 1/2 cup Italian dressing
• 1 tsp Dijon mustard
• 1 clove garlic, minced

Instructions

1. Cook the rotini in salted boiling water until al dente, then drain and let cool.
2. Sear the pepperoni slices in a dry skillet over medium heat for a minute or two per side, until the edges curl, then let cool and roughly chop.
3. Whisk the Italian dressing with the Dijon mustard and minced garlic.
4. In a large bowl, combine the cooled pasta, pepperoni, cheddar, bell pepper, and red onion.
5. Pour the dressing over the salad and toss well to coat.
6. Chill for at least 20 minutes before serving.

4. Antipasto Pasta Salad with Roasted Red Peppers and Capicola

Capicola brings a peppery edge that most other cured meats don’t have, and pairing it with sweet, smoky roasted red peppers makes for one of the more interesting flavor combinations on this list. Marinated artichoke hearts round things out with a bit of tang.

This is a good one to make if you already have capicola on hand from a sandwich run and want to use the rest before it goes stale — the flavors are distinctive enough that this doesn’t taste like a generic salami swap.

400Calories

15gProtein

35gCarbs

22gFat

Why It Works

• Roasting your own red peppers, rather than using jarred ones, gives a smokier, less vinegary flavor, though jarred peppers work fine if you’re short on time.
• Capicola is spicier and more peppery than salami or prosciutto, so it pairs best with a milder dressing that doesn’t compete for attention.
• Draining the marinated artichoke hearts well before adding them keeps the dressing from getting watered down over time in the fridge.

Worth Knowing

• Hot capicola brings noticeably more heat than the sweet variety, so it’s worth checking which one you’re buying if spice level matters to your crowd.
• This salad tastes better the next day once the peppers and artichokes have had time to mingle with the dressing, so it’s a good one to make ahead.
• If capicola isn’t available, spicy soppressata is the closest substitute in flavor and texture.

Ingredients

• 12 oz penne pasta
• 5 oz capicola, sliced into strips
• 1 cup roasted red peppers, sliced
• 1 cup marinated artichoke hearts, drained and quartered
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1/2 tsp dried oregano
• Salt and black pepper to taste

Instructions

1. Cook the penne in salted boiling water until al dente, then drain and let cool.
2. Whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
3. In a large bowl, combine the cooled pasta, capicola, roasted red peppers, and artichoke hearts.
4. Pour the dressing over the salad and toss to coat.
5. Let the salad rest for at least 20 minutes before serving.
6. Taste and adjust the seasoning, keeping in mind the capicola adds a fair amount of salt on its own.

5. Giardiniera Antipasto Pasta Salad

Giardiniera — that jar of pickled vegetables sitting near the olives at the grocery store — does most of the heavy lifting in this one. Its brine doubles as most of the dressing, and the mix of cauliflower, carrot, and pepper adds a crunch you won’t get from fresh vegetables alone.

If you’ve had a Chicago Italian beef sandwich, you already know how well giardiniera plays with salty cured meat, and it works just as well folded into pasta.

390Calories

14gProtein

34gCarbs

21gFat

Why It Works

• Using a portion of the giardiniera brine as the dressing base, rather than making a separate vinaigrette, keeps the tangy, slightly spicy flavor consistent throughout the whole salad instead of just where the vegetables land.
• Chopping the giardiniera into smaller, bite-sized pieces distributes it more evenly than leaving the pieces whole, which tend to clump together at the bottom of the bowl.
• This salad benefits from resting overnight more than most others on this list, since the giardiniera’s flavor needs time to work its way into the pasta.

Worth Knowing

• Giardiniera ranges from mild to quite spicy depending on the brand, so it’s worth tasting a piece before committing to a full jar if you’re not sure how much heat you want.
• This is a good salad to bring somewhere unfamiliar, since the flavor is distinctive without being polarizing the way some spicier options can be.
• Leftover giardiniera brine, if you have extra, freezes well for the next time you make this.

Ingredients

• 12 oz rotini pasta
• 6 oz salami, cubed
• 6 oz provolone cheese, cubed
• 3/4 cup giardiniera, chopped, plus 3 tbsp brine
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• Salt and black pepper to taste

Instructions

1. Cook the rotini in salted boiling water until al dente, then drain and let cool.
2. Whisk together the giardiniera brine and olive oil in a small bowl.
3. In a large bowl, combine the cooled pasta, salami, provolone, chopped giardiniera, and cherry tomatoes.
4. Pour the dressing over the salad and toss well.
5. Season with salt and pepper, tasting first since the brine already carries a fair amount of salt.
6. Refrigerate for at least an hour, or overnight for the best flavor.

6. Tortellini Antipasto Pasta Salad

Swapping in cheese tortellini instead of a plain pasta shape turns this into something a little heartier and more filling than the rest of the list. The tortellini’s cheese filling means you get an extra layer of richness without adding more cheese cubes to the mix.

Pepperoncini bring a mild, tangy heat that plays well against the tortellini’s mellow filling, and this one tends to work as a full meal rather than just a side.

460Calories

18gProtein

40gCarbs

24gFat

Why It Works

• Cooking the tortellini just until it floats, rather than the full package time, keeps it from splitting open and losing its filling once it’s tossed with everything else.
• Slicing the pepperoncini into rings rather than leaving them whole distributes their tang throughout the salad instead of concentrating it in a few bites.
• Because the tortellini itself is already rich, this salad needs less olive oil in the dressing than the others — about half as much keeps it from feeling greasy.

Worth Knowing

• Fresh tortellini from the refrigerated section holds up better here than the shelf-stable dried kind, which tends to be tougher once cooked and cooled.
• This is filling enough to serve as a main course for lunch, not just a side dish, especially if you add a bit more salami than the recipe calls for.
• Pepperoncini brine, similar to the giardiniera trick, can replace some of the vinegar in the dressing for extra tang.

Ingredients

• 20 oz fresh cheese tortellini
• 4 oz salami, diced
• 1/3 cup pepperoncini, sliced into rings
• 1/2 cup black olives, halved
• 1 cup cherry tomatoes, halved
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1/2 tsp dried oregano

Instructions

1. Cook the tortellini in salted boiling water until it floats to the surface, then drain immediately and let cool.
2. Whisk together the olive oil, red wine vinegar, and oregano.
3. In a large bowl, combine the cooled tortellini, salami, pepperoncini, olives, and cherry tomatoes.
4. Pour the dressing over the salad and toss gently, being careful not to tear the tortellini.
5. Chill for at least 20 minutes before serving.
6. Serve with a bit of extra pepperoncini brine drizzled on top if you like more tang.

7. Three-Cheese Antipasto Pasta Salad

For the cheese lovers in the group, this one stacks provolone, mozzarella pearls, and shaved parmesan alongside salami and olives. Three cheeses might sound excessive on paper, but each one brings something different — sharpness, creaminess, and salt.

It’s rich, no question, but the combination of textures keeps it from feeling one-note the way a single-cheese salad sometimes can.

480Calories

20gProtein

32gCarbs

30gFat

Why It Works

• Using three cheeses with different textures — firm provolone cubes, soft mozzarella pearls, and shaved parmesan — gives more variety per bite than using a larger amount of just one cheese.
• Parmesan is added at the very end as a light shaving rather than mixed in, since it can turn gritty and clump if tossed too early with a wet dressing.
• A lighter hand with salt in the dressing is worth remembering here, since all three cheeses plus the salami already bring plenty on their own.

Worth Knowing

• This is one of the richer salads on the list, so smaller portions alongside something lighter works better than serving it as the only dish.
• If you only want to buy two cheeses instead of three, dropping the mozzarella and keeping provolone and parmesan still gives good variety.
• Freshly shaved parmesan, cut with a vegetable peeler straight off a block, tastes noticeably better here than the pre-shredded kind.

Ingredients

• 12 oz fusilli pasta
• 4 oz salami, cubed
• 4 oz provolone, cubed
• 4 oz mozzarella pearls
• 1/3 cup shaved parmesan
• 1/2 cup black olives, halved
• 3 tbsp olive oil
• 2 tbsp red wine vinegar

Instructions

1. Cook the fusilli in salted boiling water until al dente, then drain and let cool.
2. Whisk together the olive oil and red wine vinegar.
3. In a large bowl, combine the cooled pasta, salami, provolone, mozzarella pearls, and olives.
4. Pour the dressing over the salad and toss to combine.
5. Season lightly with salt, if needed, and black pepper.
6. Top with shaved parmesan just before serving.

8. Antipasto Pasta Salad with Artichokes and Sopressata

Sopressata has a coarser texture and a bit more fat marbling than regular salami, which gives this version a slightly richer bite. Marinated artichoke hearts and kalamata olives bring the briny, savory notes that make antipasto platters so addictive in the first place.

This is a good pick if you want something that leans more toward what you’d actually find at an Italian deli counter, rather than a more Americanized version of antipasto flavors.

420Calories

16gProtein

33gCarbs

26gFat

Why It Works

• Sopressata’s fattier texture means it doesn’t need much additional oil in the dressing — leaning more on garlic and vinegar keeps the salad from tasting greasy.
• Quartering the artichoke hearts rather than leaving them whole helps them distribute through the pasta instead of sinking to the bottom of the bowl.
• A generous amount of garlic in the dressing stands up well against the richness of the sopressata, where a more timid dressing would get lost.

Worth Knowing

• Sopressata can be found either sweet or spicy at most delis; the sweet version is milder and closer to standard salami, while spicy adds noticeable heat.
• This salad is fairly rich thanks to the sopressata’s fat content, so it pairs well with something acidic on the side, like a simple green salad with lemon.
• If sopressata isn’t available, a coarse-cut Genoa salami is the closest substitute in both texture and flavor.

Ingredients

• 12 oz rotini pasta
• 5 oz sopressata, cubed
• 1 cup marinated artichoke hearts, drained and quartered
• 1/2 cup kalamata olives, halved
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 2 cloves garlic, minced
• Salt and black pepper to taste

Instructions

1. Cook the rotini in salted boiling water until al dente, then drain and let cool.
2. Whisk together the olive oil, red wine vinegar, and minced garlic.
3. In a large bowl, combine the cooled pasta, sopressata, artichoke hearts, and olives.
4. Pour the dressing over the salad and toss well.
5. Season with salt and pepper, tasting first since the sopressata and olives are both fairly salty.
6. Let the salad rest for at least 20 minutes before serving so the garlic has time to mellow slightly.

9. Spicy Calabrese Antipasto Pasta Salad

For anyone who thinks the other salads on this list sound a little tame, this one brings real heat. Spicy Calabrese salami and pickled hot peppers turn the dressing a warm reddish color and give the whole dish a kick that lingers.

It’s not for everyone, but if your crowd likes things spicy, this tends to be the one that gets talked about after the meal is over.

430Calories

17gProtein

32gCarbs

26gFat

Why It Works

• Calabrese salami is cured with chili, which means the heat is built into the meat itself rather than just sitting on top, giving a more even spiciness throughout the dish.
• Reserving a bit of the oil from the pickled hot peppers and using it in the dressing adds heat and tang in one step instead of two separate ingredients.
• Balancing the spice with a bit of honey in the dressing keeps this from tasting one-dimensionally hot, rounding out the flavor instead.

Worth Knowing

• Calabrese salami varies a lot in heat level between brands, so it’s worth tasting a small piece first if you’re serving people with different spice tolerances.
• This one pairs surprisingly well with something sweet on the side, like fresh melon, which helps cut the heat between bites.
• If you want to dial back the spice without losing the flavor, using regular salami and just the pickled peppers still gives a milder version of the same idea.

Ingredients

• 12 oz penne pasta
• 5 oz spicy Calabrese salami, cubed
• 6 oz provolone cheese, cubed
• 1/3 cup pickled hot peppers, sliced, plus 2 tbsp of their oil
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp honey

Instructions

1. Cook the penne in salted boiling water until al dente, then drain and let cool.
2. Whisk together the olive oil, pickled pepper oil, red wine vinegar, and honey.
3. In a large bowl, combine the cooled pasta, Calabrese salami, provolone, and sliced hot peppers.
4. Pour the dressing over the salad and toss to coat.
5. Taste and add more pickled peppers if you want extra heat.
6. Chill for at least 20 minutes before serving.

10. Antipasto Pasta Salad with Figs and Prosciutto

This is the salad that surprises people. Sliced dried figs bring a jammy sweetness that plays against crispy prosciutto and shaved parmesan in a honey-balsamic dressing, borrowing from the classic combination of fig and prosciutto you’d find on a cheese board.

It’s less of an everyday antipasto salad and more of a dinner-party dish, the kind of thing that gets people asking what’s in it.

410Calories

15gProtein

38gCarbs

22gFat

Why It Works

• Crisping the prosciutto in a dry skillet until it’s almost like bacon, rather than using it soft, gives a textural contrast against the soft figs that makes the salad far more interesting.
• Slicing the dried figs thinly rather than in large chunks lets their sweetness distribute more evenly instead of overwhelming individual bites.
• A honey-balsamic dressing, sweeter than the vinaigrettes used elsewhere on this list, is necessary here to match the figs rather than fight against them.

Worth Knowing

• Dried figs work far better than fresh in this recipe, since fresh figs are delicate and tend to fall apart once tossed with warm pasta and dressing.
• This is one of the more distinctive salads on this list flavor-wise, so it’s worth trying on a smaller scale first if you’re unsure whether your crowd will go for a slightly sweeter pasta salad.
• Crispy prosciutto crumbles can be made ahead and stored at room temperature in an airtight container for a day or two, which makes final assembly quick.

Ingredients

• 12 oz fusilli pasta
• 4 oz prosciutto
• 1/2 cup dried figs, thinly sliced
• 1/3 cup shaved parmesan
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp honey
• Salt and black pepper to taste

Instructions

1. Cook the fusilli in salted boiling water until al dente, then drain and let cool.
2. Crisp the prosciutto in a dry skillet over medium heat until browned and crackly, then let cool and crumble.
3. Whisk together the olive oil, balsamic vinegar, and honey.
4. In a large bowl, toss the cooled pasta with the dressing and sliced figs.
5. Season with salt and pepper.
6. Top with the crispy prosciutto and shaved parmesan just before serving.

11. Greek-Style Antipasto Pasta Salad

This one blurs the line between antipasto and Greek salad, keeping the salami and olives from the antipasto tradition but swapping in feta, cucumber, and a lemony vinaigrette instead of provolone and Italian dressing.

It’s lighter and a bit more refreshing than most of the other salads on this list, which makes it a solid option for a warmer day when a heavier, cheese-heavy salad feels like too much.

380Calories

14gProtein

34gCarbs

20gFat

Why It Works

• Feta’s tang stands in well for provolone here, and it pairs more naturally with lemon and cucumber than a milder cheese would.
• Salting the diced cucumber briefly and draining it before adding it to the salad keeps the dressing from getting watered down as the salad sits.
• A lemon-based vinaigrette rather than a red wine vinegar one fits the Greek flavor profile better and keeps the whole dish tasting brighter.

Worth Knowing

• This is one of the lighter, fresher-tasting salads on the list, making it a good contrast if you’re serving it alongside richer options like the three-cheese or fig and prosciutto versions.
• Feta packed in brine holds its texture better in this cold salad than pre-crumbled feta, which can turn slightly mealy after a day in the fridge.
• Kalamata olives are more traditional here than black olives, and their stronger, briny flavor suits the Greek direction of this recipe better.

Ingredients

• 12 oz rotini pasta
• 4 oz salami, cubed
• 3/4 cup crumbled feta
• 1/2 cup kalamata olives, halved
• 1 cucumber, diced and salted
• 1/4 cup olive oil
• 2 tbsp fresh lemon juice
• 1 tsp dried oregano

Instructions

1. Cook the rotini in salted boiling water until al dente, then drain and let cool.
2. Salt the diced cucumber and let it sit in a colander for 10 minutes, then pat dry.
3. Whisk together the olive oil, lemon juice, and oregano.
4. In a large bowl, combine the cooled pasta, salami, feta, olives, and drained cucumber.
5. Pour the dressing over the salad and toss gently to avoid breaking up the feta too much.
6. Chill for at least 20 minutes before serving.

12. Caprese Antipasto Pasta Salad

Closing out the list, this one combines the classic caprese trio — mozzarella, tomato, and basil — with salami for a bit of savory depth, finished with a drizzle of balsamic glaze. It’s simple, familiar, and doesn’t ask much of anyone at the table.

If you’re short on time or ingredients, this is probably the easiest salad on the whole list to pull together, since most of what it needs is likely already in your fridge.

400Calories

16gProtein

33gCarbs

23gFat

Why It Works

• Tearing the basil rather than chopping it keeps the leaves from bruising and turning dark before serving, which matters more here since this salad is meant to look fresh and vibrant.
• Drizzling the balsamic glaze right before serving, rather than mixing it in, keeps its thick, syrupy texture distinct instead of getting diluted into a thinner sauce by the other ingredients.
• Using salami alongside the caprese ingredients, rather than another cured meat, keeps the overall flavor familiar and approachable, which suits this being the simplest recipe on the list.

Worth Knowing

• This salad doesn’t hold up quite as long as the ones built around firmer cheeses, since the fresh mozzarella and tomatoes both release moisture over time — it’s best within a day or two.
• Balsamic glaze is thicker and sweeter than plain balsamic vinegar; using vinegar instead will make the salad noticeably more sour, so it’s worth seeking out the glaze specifically.
• This is a good one to make when you’re feeding a group with mixed tastes, since caprese flavors are about as universally liked as antipasto ingredients get.

Ingredients

• 12 oz fusilli pasta
• 4 oz salami, cubed
• 8 oz fresh mozzarella pearls
• 1 1/2 cups cherry tomatoes, halved
• 1/3 cup fresh basil, torn
• 2 tbsp olive oil
• 2 tbsp balsamic glaze
• Salt and black pepper to taste

Instructions

1. Cook the fusilli in salted boiling water until al dente, then drain and let cool.
2. In a large bowl, toss the cooled pasta with the olive oil.
3. Add the salami, mozzarella pearls, and cherry tomatoes, tossing to combine.
4. Season with salt and pepper.
5. Fold in the torn basil.
6. Drizzle with balsamic glaze right before serving.