Description
A refreshing pasta salad with vibrant vegetables, tangy olives, and mozzarella, tossed in a zesty Italian dressing. Perfect as a side dish for barbecues or picnics.
Ingredients
For the Pasta Salad:
- 1 pound (16 oz) rotini or penne pasta (or your preferred pasta)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 red onion, thinly sliced
- 1/2 cup black olives, sliced (optional)
- 1/2 cup mozzarella cheese, cubed or shredded
- 1/4 cup Parmesan cheese, freshly grated (optional)
- 1/4 cup fresh basil, chopped (optional for garnish)
For the Italian Dressing:
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar (or white wine vinegar)
- 2 teaspoons Dijon mustard
- 1 tablespoon honey (optional, for a touch of sweetness)
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1/4 teaspoon crushed red pepper flakes (optional, for a bit of heat)
Instructions
Start by cooking the pasta according to the package instructions. Be sure to cook it al dente (firm to the bite), as pasta that’s too soft can become mushy when tossed in the dressing. Bring a large pot of salted water to a boil and add the pasta. Cook for about 9-11 minutes, or until it’s al dente. Once cooked, drain the pasta in a colander and rinse it under cold water to stop the cooking process. Allow it to drain completely before adding it to the salad.
While the pasta is cooking, prepare the vegetables for the salad. Slice the cherry tomatoes in half, dice the cucumber, and chop the bell peppers into small pieces. Slice the red onion thinly, and if you’re using olives, slice them into rounds. If you like a bit of added richness, you can also cube or shred the mozzarella cheese and set it aside. Fresh basil can be chopped for garnish later if desired.
In a medium bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and honey (if using). Then, add the dried oregano, basil, garlic powder, onion powder, salt, pepper, and crushed red pepper flakes (if desired). Continue whisking until all the ingredients are fully combined. Taste the dressing and adjust the seasoning to your liking, adding more salt, pepper, or vinegar if needed. The dressing should be tangy, flavorful, and well-balanced.
Once the pasta has cooled, place it into a large mixing bowl. Add the chopped vegetables (tomatoes, cucumber, bell peppers, onions, and olives) and mozzarella cheese (if using). Toss everything together gently to combine.
Pour the prepared Italian dressing over the pasta and vegetable mixture. Toss everything together, ensuring that the pasta and vegetables are evenly coated with the dressing. The dressing will soak into the pasta, infusing it with flavor. If you prefer a stronger flavor, feel free to add a little more dressing until you reach your desired level of tanginess.
For the best results, cover the pasta salad and refrigerate it for at least 30 minutes to 1 hour before serving. This allows the flavors to meld together and ensures that the pasta is well-coated with the dressing. If you have the time, it’s even better if you can refrigerate the salad for a few hours or overnight.
Before serving, give the pasta salad a quick toss to redistribute the dressing. If desired, sprinkle fresh chopped basil on top for added flavor and color. You can also add a sprinkle of freshly grated Parmesan cheese for a richer, cheesy finish. Serve the pasta salad cold as a refreshing side dish or light main course.
- Prep Time: 15 minutes
- Chilling Time: 30-45 minutes
Nutrition
- Calories: 250-300 kcal
- Fat: 12-18g
- Carbohydrates: 30-35g
- Protein: 6-8g