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Italian Pasta Salad

Italian Pasta Salad
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Italian Pasta Salad is a fresh, flavorful, and versatile dish combining tender pasta, crisp vegetables, creamy cheese, and vibrant vinaigrette dressing. Perfect for quick lunches, picnics, or summer gatherings, this salad offers customizable ingredients and delivers the essence of Italy in every bite.

Ingredients

Pasta

  • Rotini, penne, or fusilli – 12 oz (about 3 cups)

Fresh Vegetables

  • Cherry tomatoes – 1 cup, halved
  • Cucumbers – 1 cup, diced
  • Bell peppers – 1 cup, diced
  • Red onions – 1/4 cup, finely chopped

Cheese

  • Mozzarella pearls or provolone cubes – 1 cup

Olives

  • Black or Kalamata olives – 1/2 cup, sliced

Herbs and Greens

  • Basil leaves – 1/4 cup, torn
  • Italian parsley or arugula – 1/4 cup, chopped

Dressing

  • Extra virgin olive oil – 1/4 cup
  • Red wine vinegar – 2 tablespoons
  • Garlic – 1 clove, minced
  • Italian seasoning – 1 teaspoon
  • Salt and black pepper – to taste

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add your chosen pasta and cook until al dente according to package instructions. Drain the pasta and rinse with cold water to stop the cooking process and cool it down.
  2. Prepare the Vegetables and Cheese: While the pasta cools, chop all vegetables into bite-sized pieces. Halve the cherry tomatoes, dice cucumbers and bell peppers, and finely chop the red onions. Add mozzarella pearls or cut cheese into cubes.
  3. Mix the Dressing: In a small bowl, whisk together extra virgin olive oil, red wine vinegar, minced garlic, Italian seasoning, salt, and black pepper. Adjust seasoning and acidity to taste.
  4. Combine Everything: In a large mixing bowl, toss the cooled pasta with the fresh vegetables, olives, cheese, and herbs. Pour the dressing over the salad and gently toss until everything is evenly coated.
  5. Chill and Serve: Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature, garnished with additional basil leaves, grated Parmesan, or extra olives if desired.

Notes

  • Cook pasta al dente to avoid mushy texture.
  • Rinse pasta thoroughly with cold water to stop cooking and prevent sticking.
  • Use high-quality extra virgin olive oil for best dressing flavor.
  • Allow the salad to chill for flavors to blend perfectly.
  • Taste and adjust seasonings after mixing for optimal balance.
  • Variations include adding grilled chicken, shrimp, chickpeas, or making it vegan by omitting cheese and using a lemon vinaigrette.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freezing is not recommended as fresh vegetables and dressing texture may be compromised.

Nutrition

Keywords: Italian pasta salad, rotini salad, penne pasta salad, fusilli pasta salad, summer salad, picnic recipe, easy pasta salad, fresh vegetable salad

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