Insalata Italiana

Insalata Italiana
Staff Writer
Insalata di Italia

Francesca Borgognone

Insalata di Italia

Not to be a bit boasty or anything, but when cooking, there are a whole lot of fantastic Italian ingredients. Rich cheeses, salty, cured meats, oily olives — are you salivating yet? — are ideal and will always make a great spread as a starter or a dream base for a killer recipe. 

Such is the story of this pasta salad — a food lover's dream. Try not to eat more than one dish, let's see how you do. 

See all salad recipes.

Click here to see Pasta Salad, Please.


Bring a large pot of water to a boil over high heat. Cook the pasta until al dente. Drain and set aside in the refrigerator to cool. In a bowl, combine the meats and cheeses with the olives and arugula. After an hour or so, combine the pasta with the mixture. Fold in the olive oil, vinegar, garlic powder, and mustard. Season with salt and pepper, to taste.

Refrigerate at least 4 hours before serving. 


Calories per serving:

609 calories

Dietary restrictions:

Balanced Sugar Conscious, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 28g 42%
  • Carbs 60g 20%
  • Saturated 10g 51%
  • Fiber 3g 13%
  • Trans 0g
  • Sugars 2g
  • Monounsaturated 12g
  • Polyunsaturated 2g
  • Protein 29g 57%
  • Cholesterol 59mg 20%
  • Sodium 1,197mg 50%
  • Calcium 279mg 28%
  • Magnesium 64mg 16%
  • Potassium 412mg 12%
  • Iron 2mg 13%
  • Zinc 3mg 21%
  • Phosphorus 405mg 58%
  • Vitamin A 83µg 9%
  • Vitamin C 1mg 1%
  • Thiamin (B1) 0mg 18%
  • Riboflavin (B2) 0mg 16%
  • Niacin (B3) 3mg 15%
  • Vitamin B6 0mg 16%
  • Folic Acid (B9) 24µg 6%
  • Vitamin B12 1µg 15%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 7%
  • Vitamin K 11µg 13%
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