Italian Pasta Salad
A vibrant and flavorful pasta salad featuring fresh vegetables, mozzarella, and a tangy dressing, perfect for any gathering.
Ingredients
Main Ingredients
- 8 oz rotini pasta (or your favorite pasta) Cook according to package instructions
- 1 cup cherry tomatoes, halved
- 1 cup cucumbers, diced
- ½ cup bell peppers (red, yellow, or green), diced
- ½ cup red onion, finely chopped
- 1 cup mozzarella balls (or diced mozzarella cheese)
- ½ cup black olives, sliced (optional) Optional for additional flavor
- ½ cup Italian dressing (store-bought or homemade) Adjust to taste
- to taste Salt and pepper
- to taste Fresh basil for garnish Use fresh for best flavor
Instructions
Cooking the Pasta
- In a large pot, boil salted water and add the rotini pasta. Cook according to package instructions until al dente. Drain and let it cool.
Preparing the Vegetables
- While the pasta is cooling, wash and chop the cherry tomatoes, cucumbers, bell peppers, and red onion.
Mixing Ingredients
- In a large serving bowl, combine the cooked pasta, chopped vegetables, mozzarella balls, and black olives.
Dressing the Salad
- Pour the Italian dressing over the mixture and toss gently until all ingredients are evenly coated.
Final Touches
- Add salt, pepper, and mix well. Garnish with fresh basil before serving.
Chilling (Optional)
- For enhanced flavors, refrigerate for at least 30 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for about 3-5 days. For better freshness, keep the dressing separate until just before serving.