Spicy Italian Fusilli Salad

️ Spicy Italian Fusilli Salad – A Zesty Twist on Pasta Salad

Table of Contents

Looking for a pasta dish that brings bold Italian flavors without heating up the kitchen? This Spicy Italian Fusilli Salad combines al dente corkscrew pasta with peppery pepperoni, juicy cherry tomatoes, crisp cucumbers, and a tangy, red-pepper-flecked vinaigrette. It’s an effortless make-ahead star that keeps its snap and spice in the fridge for days—perfect for summer picnics, potlucks, or a quick weeknight side. Every forkful delivers a burst of freshness, heat, and savory goodness—no fuss, all flavor!

✅ Why You’ll Love It

Ready in 20 minutes (plus chilling!)

Hearty with pasta, pepperoni & chickpeas (optional)

Bright veggies & tangy herbs

Keeps 3–4 days in the fridge—flavors only improve!

⏱️ Time

Prep: 10 minutes

Cook: 10 minutes

Chill: 30 minutes (optional, but recommended)

Total: ~50 minutes

Yields: 6–8 servings

Ingredients

12 oz (340 g) fusilli (rotini) pasta

1 cup cherry tomatoes, halved

1 cup cucumber, diced (about half a large cucumber)

1 cup mini pepperoni or sliced pepperoni rounds

½ cup red bell pepper, diced (optional)

¼ cup red onion, finely chopped (optional)

¼ cup grated Parmesan or pecorino

2 Tbsp fresh parsley or basil, chopped

Optional protein boost: 1 cup canned chickpeas, drained & rinsed

For the Dressing

¼ cup extra-virgin olive oil

2 Tbsp red wine vinegar (or lemon juice)

1 tsp Dijon mustard

1 tsp honey or agave

Instructions

Cook the Pasta
Bring a large pot of salted water to a boil. Add fusilli and cook until just al dente (about 9 minutes). Drain and rinse under cold water until cool; this stops cooking and chills the pasta.

Make the Dressing
In a small bowl or jar, whisk (or shake) together olive oil, vinegar, Dijon, honey, Italian seasoning, garlic powder, red pepper flakes, salt, and pepper.

Toss the Salad
In a large bowl, combine cooled pasta, tomatoes, cucumber, pepperoni, bell pepper, red onion, and chickpeas (if using). Pour the dressing over the top and toss until everything is evenly coated.

Finish & Chill
Stir in Parmesan and fresh herbs. Taste and adjust seasoning—add more salt, pepper, or red pepper flakes if you like it spicier. Cover and refrigerate for at least 30 minutes to let flavors meld.

Serve
Give it a final toss, garnish with extra herbs or cheese, and enjoy straight from the bowl or plated alongside grilled meats, sandwiches, or a green salad.

Tips & Variations

Make it lighter: Swap half the oil for plain Greek yogurt in the dressing.

Veggie boost: Fold in blanched broccoli florets or baby spinach.

Cheese swap: Use cubed mozzarella or crumble in feta.

Vegan version: Omit pepperoni, use chickpeas or marinated tofu, and skip the cheese.

Advance prep: Salad holds well up to 4 days—just stir before serving.

Nutrition (approx. per serving, 8 servings)

Calories: 240 kcal