Best Italian Pasta Salad
This Italian pasta salad is a delightful combination of fresh vegetables, al dente pasta, and a zesty dressing that brings all the flavors together for a refreshing and fulfilling dish.
Equipment
- 1 Large pot for cooking pasta
- 1 Colander to drain pasta
- 1 Large mixing bowl
- 1 Whisk for mixing dressing
Ingredients
Salad
- 12 oz rotini pasta
- 1 cup cherry tomatoes halved
- 1 cup bell peppers diced
- 1/2 cup red onion thinly sliced
- 1/2 cup black olives sliced
- 8 oz mozzarella balls halved
- 1/4 cup fresh basil leaves torn
Dressing
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 2 cloves garlic minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 to 10 minutes. Drain and rinse under cold water to cool.
- While the pasta is cooking, prepare the vegetables: halve the cherry tomatoes, dice the bell peppers, thinly slice the red onion, and slice the black olives.
- In a large mixing bowl, combine the cooled pasta with the prepared vegetables, mozzarella balls, and fresh basil. Toss gently to combine all ingredients.
Make the Dressing
- In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, Italian seasoning, salt, and pepper until well combined.
- Pour the dressing over the salad and toss again to coat all ingredients evenly. Adjust the seasoning to taste.
Serving and Storing
- Serve the salad immediately or cover and refrigerate for an hour to let the flavors meld. Enjoy at room temperature or chilled.
- Store any leftover pasta salad in an airtight container in the refrigerator for up to 3 days. Toss before serving to redistribute the dressing.
Notes
Pro Tips: Use a variety of colorful vegetables for a visually appealing salad. Ingredient Substitutions: Swap mozzarella balls for feta cheese for a tangy twist. How to Serve: Ideal as a side dish for grilled meats or as a main dish on hot summer days. Storage & Freshness: Best enjoyed within 3 days of preparation. Make-Ahead Tips: Prepare the salad a few hours in advance, but add the basil just before serving to keep it fresh.