Italian Pasta Salad
A colorful and flavorful pasta salad packed with fresh vegetables, tangy Italian dressing, and savory herbs. Perfect for potlucks, picnics, or as a side dish for any meal, this salad is easy to make ahead and can be customized with your favorite add-ins like olives, cheese, or pepperoni.
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Equipment
- Large pot
- Colander
- Cutting board
- Chef’s knife
- Large mixing bowl
- Small mixing bowl
- Whisk
- Measuring cups and spoons
- Spatula or salad tongs
Ingredients
- For the Salad:
- 12 oz 340 g rotini or tri-color pasta
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup red bell pepper diced
- 1/2 cup green bell pepper diced
- 1/4 cup red onion finely chopped
- 1/2 cup black olives sliced
- 1/2 cup mozzarella cheese cubed or shredded
- 1/4 cup fresh parsley chopped
- For the Dressing:
- 1/3 cup olive oil
- 3 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or sugar
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook Pasta:
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and rinse with cold water to cool.
- Prepare Vegetables:
- While pasta cooks, chop cherry tomatoes, cucumber, bell peppers, red onion, and parsley. Slice olives and cube or shred mozzarella.
- Make Dressing:
- In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, oregano, garlic powder, salt, and pepper until well combined.
- Combine Salad:
- In a large bowl, combine cooked pasta, vegetables, olives, mozzarella, and parsley. Pour dressing over salad and toss gently to coat evenly.
- Chill:
- Cover and refrigerate for at least 1 hour to allow flavors to meld.
- Serve:
- Garnish with extra parsley or shredded cheese if desired. Serve chilled.
Servings: 8 servings