Italian Pasta Salad
A vibrant and flavorful Italian Pasta Salad perfect for any occasion, featuring al dente pasta, fresh vegetables, and zesty vinaigrette.
Ingredients
Pasta and Vegetables
- 12 ounces rotini pasta (or your favorite pasta shape) Cook until al dente.
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, diced Mix colors for visual appeal.
- 1 cup cucumbers, diced
- 1 cup mozzarella balls (or cubed mozzarella)
- ½ cup black olives, sliced
- ¼ cup red onion, finely chopped
- ½ cup fresh basil leaves, chopped
Vinaigrette
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 teaspoon Italian seasoning
- to taste salt and pepper
Instructions
Cooking the Pasta
- Boil a large pot of salted water and add the rotini pasta. Cook according to package instructions until al dente. Drain and rinse under cold water to stop cooking.
Preparing the Vegetables
- While the pasta is cooking, chop the cherry tomatoes, bell peppers, cucumbers, mozzarella, olives, and red onion.
Making the Dressing
- In a small bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, salt, and pepper until well combined.
Combining the Ingredients
- In a large bowl, combine the cooked pasta, chopped vegetables, mozzarella, olives, and fresh basil. Pour the dressing over the salad and toss gently until everything is well coated.
Serving
- Let the salad sit for about 15 minutes to allow the flavors to meld together before serving. Enjoy your Italian Pasta Salad!
Notes
For ingredient variations, consider adding artichokes, sun-dried tomatoes, or spinach. Ensure to add salt when boiling pasta for better flavor. Store leftovers in an airtight container for up to three days; flavors improve after a day in the fridge but avoid freezing.