Italian Pasta Salad
Italian pasta salad is a flavorful and versatile dish featuring al dente pasta, fresh vegetables, and a tangy vinaigrette. Perfect for picnics, potlucks, or quick meals, it can be customized to suit various dietary preferences.
Servings: 4 servings
Ingredients
- 8 ounces rotini or penne pasta (choose whole wheat or gluten-free if preferred)
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 0.5 cup red onion finely chopped
- 0.5 cup black olives sliced
- 0.5 cup green bell pepper diced
- 0.5 cup red bell pepper diced
- 0.5 cup shredded mozzarella cheese (or a cheese alternative)
- 0.25 cup fresh basil leaves chopped
- 0.25 cup fresh parsley chopped
For the dressing:
- 0.33 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 0.5 teaspoon salt (adjust to taste)
- 0.25 teaspoon black pepper
- 0.5 teaspoon sugar or honey (optional, to balance acidity)
Instructions
- Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente — firm to the bite but cooked through. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Set aside to drain completely.
- While the pasta cooks, wash and chop all your fresh vegetables. Halve the cherry tomatoes, dice the cucumber, bell peppers, and finely chop the red onion. Slice the olives and shred the mozzarella cheese if not pre-shredded. Fresh herbs like basil and parsley should be washed and chopped finely as well.
- In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, pepper, and sugar or honey if using. Whisk until the dressing is emulsified and smooth.
- In a large mixing bowl, combine the cooled pasta, chopped vegetables, olives, shredded cheese, and herbs. Pour the dressing over the salad and toss everything gently but thoroughly to ensure every piece is coated with the flavorful dressing.
- For the best flavor, cover the pasta salad and refrigerate it for at least 1 hour before serving. This resting time allows the ingredients to meld together beautifully. Give the salad a light toss before serving, and add extra salt or pepper to taste if needed.
Equipment
- Large pot
- Colander
- Large Mixing Bowl
- Small Bowl or Jar
Notes
Use pasta shapes like rotini or penne as they hold the dressing and veggies well. Rinsing the pasta after cooking stops it from becoming mushy and helps the dressing cling better. Fresh herbs provide vibrant flavor. Make salad ahead to enhance flavors. For creamier dressing, add yogurt or mayonnaise. Adjust garlic and mustard to taste. Add protein like chickpeas or grilled chicken for a complete meal.