Italian Pasta Salad with Soppressata, Fontina & Mozzarella
Fourth of July

Italian Pasta Salad

with Soppressata, Fontina & Mozzarella

20 MIN
$18.99 4 Servings
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From the Test Kitchen

A perfect side dish to accompany your summer cookout, this vibrant pasta salad features ruffly mafalda pasta tossed with rich soppressata, fresh tomatoes and arugula, Castelvetrano olives, fontina, and creamy mozzarella marinated in a garlicky vinaigrette.
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  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
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fresh
ingredients
Italian Pasta Salad with Soppressata, Fontina & Mozzarella
Title
  • 3 oz Soppressata
  • ¾ lb Mafalda Pasta
  • 4 oz Fresh Mozzarella Cheese
  • 4 oz Grape Tomatoes
  • 2 oz Fontina Cheese
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 2 Tbsps Red Wine Vinegar
  • 2 oz Sliced Roasted Red Peppers
  • 1 clove Garlic
  • 1 oz Balsamic-Marinated Cipolline Onions
  • 2 oz Arugula
  • 1 oz Castelvetrano Olives (May Contain Pits)
step-by-step
instructions
1 Cook the pasta

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the pasta. Cook, stirring occasionally, 11 to 13 minutes, or until tender. Turn off the heat. Drain thoroughly.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve the tomatoes. Small dice the mozzarella. In a large bowl combine the vinegar, Italian seasoning, 2 tablespoons of olive oil, and as much of the garlic paste as you’d like; season with salt and pepper. Add the halved tomatoes and diced mozzarella; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Small dice the fontina. Roughly chop the onions, peppers, and olives (if necessary, remove the pits). Thinly slice the soppressata.

3 Make the pasta salad & serve your dish

To the bowl of marinated tomatoes and mozzarella, add the cooked pasta, arugula, diced fontina, chopped onions, peppers, and olives, and sliced soppressata; stir to combine. Taste, then season with salt and pepper if desired. Enjoy!

Tips from Home Chefs

1 Cook the pasta

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the pasta. Cook, stirring occasionally, 11 to 13 minutes, or until tender. Turn off the heat. Drain thoroughly.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve the tomatoes. Small dice the mozzarella. In a large bowl combine the vinegar, Italian seasoning, 2 tablespoons of olive oil, and as much of the garlic paste as you’d like; season with salt and pepper. Add the halved tomatoes and diced mozzarella; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Small dice the fontina. Roughly chop the onions, peppers, and olives (if necessary, remove the pits). Thinly slice the soppressata.

3 Make the pasta salad & serve your dish

To the bowl of marinated tomatoes and mozzarella, add the cooked pasta, arugula, diced fontina, chopped onions, peppers, and olives, and sliced soppressata; stir to combine. Taste, then season with salt and pepper if desired. Enjoy!

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