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Vibrant bowl of Italian pasta salad with fresh vegetables and dressing

Italian Pasta Salad

This Italian Pasta Salad is bursting with flavor, easy to prepare, and perfect for potlucks or family dinners, offering a delightful combination of fresh ingredients and zesty dressing.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 12 ounces short pasta (fusilli, rotini, or penne) Holds the dressing beautifully.
  • 1 cup cherry tomatoes, halved For juicy pops of sweetness.
  • 1 cup cucumber, diced For a cool crunch (swap with zucchini ribbons in season).
  • 1/2 cup red bell pepper, diced Adds color and sweetness.
  • 1/3 cup red onion, thinly sliced Soak in cold water for milder bite.
  • 1/2 cup black olives, sliced Or capers for briny brightness.
  • 1 cup mozzarella pearls or cubed fresh mozzarella Swap with feta for tang.
  • 1/4 cup chopped fresh basil And 2 tablespoons chopped parsley, or substitute spinach with kale for a stronger green note.
Italian Dressing
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sugar or honey (optional)
  • Salt and freshly ground black pepper to taste

Method
 

Preparation
  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente (follow package directions). Drain and rinse under cold water to stop cooking and cool the pasta.
  2. While the pasta cooks, make the dressing by whisking olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, and a pinch of sugar in a bowl. Season with salt and pepper.
  3. In a large mixing bowl, combine cooled pasta, cherry tomatoes, cucumber, red pepper, olives, red onion, and herbs. Toss gently.
  4. Add the mozzarella and drizzle about two-thirds of the dressing over the salad. Toss until evenly coated.
  5. Cover and chill for at least 30 minutes or serve immediately.

Notes

For a healthier version, keep cheese minimal and load up on veggies and herbs. Store in an airtight container for up to 3-4 days. Freezing not recommended.