Italian Pasta Salad Recipe
A vibrant and flavorful Italian pasta salad, perfect for summer gatherings. This recipe combines tender pasta with fresh vegetables, tangy vinaigrette, and savory cheeses.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 lb Rotini Pasta Cooked al dente
- 1 cup Cherry Tomatoes Halved
- 1 cup Cucumber Diced
- 0.5 cup Red Onion Finely chopped
- 0.5 cup Black Olives Sliced
- 0.5 cup Fresh Mozzarella Balls Small size
- 0.25 cup Fresh Basil Chopped
Dressing
- 0.5 cup Olive Oil Extra virgin
- 0.25 cup Red Wine Vinegar
- 2 tbsp Dijon Mustard
- 1 tsp Dried Oregano
- 0.5 tsp Salt Or to taste
- 0.25 tsp Black Pepper Or to taste
Instructions
Preparation Steps
- Cook the rotini pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside to cool completely.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, black olives, mozzarella balls, and fresh basil.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, and pepper.
- Pour the dressing over the pasta salad and toss gently to coat evenly.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. For best flavor, chill for at least 2 hours.
- Before serving, toss the pasta salad again and adjust seasonings as needed. Serve chilled.
Notes
For an extra layer of flavor, add some sun-dried tomatoes or marinated artichoke hearts. You can also substitute other types of pasta, such as penne or farfalle. Store leftovers in an airtight container in the refrigerator for up to 3 days.