Name: Italian Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: Rotini Pasta: 12 ounces – Its spiral shape traps the dressing and ingredients beautifully.; Cherry Tomatoes: 1 cup halved – Juicy bursts of sweetness that balance the savory elements.; Cucumber: 1 cup diced – Adds a fresh crunch and cooling element.; Red Bell Pepper: 1 diced – Bright, crisp, and slightly sweet for color and texture.; Red Onion: 1/2 thinly sliced – A mild sharpness that mellows as it marinates.; Black Olives: 1/2 cup sliced – Briny bites that add depth.; Mozzarella Balls: 1 cup (ciliegine), halved – Creamy pockets of soft cheese.; Fresh Basil: 1/4 cup chopped – Fragrant and fresh, the soul of Italian flavor.; Olive Oil: 1/3 cup – The base of the dressing, rich and smooth.; Red Wine Vinegar: 3 tablespoons – Brings the signature tang.; Dijon Mustard: 1 teaspoon – Adds depth and emulsifies the dressing.; Garlic: 2 cloves minced – A pungent kick to the vinaigrette.; Dried Oregano: 1 teaspoon – Earthy and aromatic.; Salt: 1 teaspoon – To enhance every flavor.; Black Pepper: 1/2 teaspoon – Just the right amount of spice.

Italian Pasta Salad

Print Recipe

A vibrant and refreshing Italian Pasta Salad bursting with fresh vegetables, tender pasta, and a zesty homemade vinaigrette. Perfect for picnics, potlucks, or a quick weekday lunch.

Author: Ava
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 6 servings
Category: Salad
Method: No-cook (except pasta boiling)
Cuisine: Italian
Diet: Vegetarian

Ingredients

Rotini Pasta: 12 ounces – Its spiral shape traps the dressing and ingredients beautifully.
Cherry Tomatoes: 1 cup halved – Juicy bursts of sweetness that balance the savory elements.
Cucumber: 1 cup diced – Adds a fresh crunch and cooling element.
Red Bell Pepper: 1 diced – Bright, crisp, and slightly sweet for color and texture.
Red Onion: 1/2 thinly sliced – A mild sharpness that mellows as it marinates.
Black Olives: 1/2 cup sliced – Briny bites that add depth.
Mozzarella Balls: 1 cup (ciliegine), halved – Creamy pockets of soft cheese.
Fresh Basil: 1/4 cup chopped – Fragrant and fresh, the soul of Italian flavor.
Olive Oil: 1/3 cup – The base of the dressing, rich and smooth.
Red Wine Vinegar: 3 tablespoons – Brings the signature tang.
Dijon Mustard: 1 teaspoon – Adds depth and emulsifies the dressing.
Garlic: 2 cloves minced – A pungent kick to the vinaigrette.
Dried Oregano: 1 teaspoon – Earthy and aromatic.
Salt: 1 teaspoon – To enhance every flavor.
Black Pepper: 1/2 teaspoon – Just the right amount of spice.

Instructions

Preheat Your Equipment: Get a pot of salted water boiling for the pasta.
Combine Ingredients: In a mason jar or bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until emulsified.
Prepare Your Cooking Vessel: Boil pasta until al dente. Drain and rinse under cold water.
Assemble the Dish: In a large bowl, combine pasta, cherry tomatoes, cucumber, bell pepper, red onion, olives, mozzarella, and basil.
Cook to Perfection: Drizzle dressing over the salad and toss gently until coated.
Finishing Touches: Adjust seasoning. Chill in fridge for at least 30 minutes.
Serve and Enjoy: Garnish with extra basil leaves and serve cold or at room temperature.

Notes

Use tri-color pasta for extra visual appeal.
Marinate mozzarella in herbs for added flavor.
Letting it sit improves flavor depth.
Add a splash of olive oil before serving leftovers.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 5g
Sodium: 480mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 11g
Cholesterol: 20mg

Keywords: Italian pasta salad, vegetarian pasta salad, picnic salad, pasta side dish, cold pasta salad

Find it online: https://dishmio.com/italian-pasta-salad/