Colorful Italian Pasta Salad

$For a tasty Italian pasta salad, gather these main ingredients: - 12 oz rotini or fusilli pasta - 1 cup cherry tomatoes, halved - 1 cup cucumber, diced - 1/2 cup bell peppers (red and yellow), diced - 1/2 cup red onion, finely chopped - 1 cup black olives, pitted and sliced - 1 cup mozzarella balls (bocconcini) - 1/4 cup fresh basil, chopped - 1/4 cup Parmesan cheese, grated These ingredients work together to create a colorful and flavorful dish. The pasta acts as a base, while the veggies add crunch and freshness. Mozzarella and olives give it a nice, savory touch. To make the salad sing, you need these dressing ingredients: - 1/3 cup extra virgin olive oil - 2 tablespoons red wine vinegar (or apple cider vinegar) - 1 teaspoon dried oregano - 1/2 teaspoon garlic powder - Salt and pepper to taste This dressing blends well with the salad. The olive oil adds richness, while the vinegar brings a tangy kick. Oregano and garlic powder give it great flavor. You can customize your pasta salad with these optional add-ins: - Cooked chicken or turkey - Pepperoni slices - Artichoke hearts - Spinach or arugula These add-ins can boost the flavor and nutrition of your salad. They offer a chance to get creative and make the dish your own. {{ingredient_image_1}} To make the perfect Italian pasta salad, start by cooking 12 oz of rotini or fusilli pasta. Boil water in a large pot and add a bit of salt. Cook the pasta according to the package instructions until it is al dente. This usually takes about 8 to 10 minutes. Once done, drain the pasta in a colander. Rinse it under cold water to stop the cooking. This keeps the pasta firm and fresh. Set the cooled pasta aside. In a large mixing bowl, combine your cooled pasta with fresh ingredients. Add 1 cup of halved cherry tomatoes, 1 cup of diced cucumber, and 1/2 cup each of diced red and yellow bell peppers. Next, include 1/2 cup of finely chopped red onion and 1 cup of sliced black olives. Finally, toss in 1 cup of mozzarella balls. This mix of colors and textures makes the salad lively and tasty. For the dressing, take a small bowl and whisk together the flavors. Combine 1/3 cup of extra virgin olive oil with 2 tablespoons of red wine vinegar. If you prefer, you can use apple cider vinegar instead. Then, add 1 teaspoon of dried oregano and 1/2 teaspoon of garlic powder. Season with salt and pepper to taste. Whisk everything until it is well mixed. This dressing adds a zesty kick to the salad. Now, pour the dressing over your pasta salad. Gently toss the ingredients to coat them evenly. Be careful not to crush the vegetables or cheese. After that, add 1/4 cup of chopped fresh basil and 1/4 cup of grated Parmesan cheese. Toss once more to blend everything together. This step spreads all the flavors throughout the salad. Taste your pasta salad and adjust the seasoning if needed. For the best flavor, refrigerate the salad for at least 30 minutes. This allows the flavors to meld beautifully. When ready to serve, scoop it into bowls and enjoy. This salad is a colorful and fresh delight for any meal or gathering. To make a great pasta salad, pick the right pasta. I love using rotini or fusilli. These shapes hold the dressing well. They also mix easily with other ingredients. Cook the pasta until it is al dente. This gives it a nice bite. Rinse it under cold water to cool it down. This step helps keep the pasta from getting mushy. Fresh vegetables make your salad pop. I recommend cherry tomatoes and cucumbers for a nice crunch. Bell peppers add color and sweetness. Red onions bring a bit of zing. Black olives add a salty touch. You can also add other veggies if you like. Just keep them fresh and crisp for the best taste. Herbs bring life to your pasta salad. Fresh basil is my go-to herb for this dish. It adds a lovely aroma and flavor. Dried oregano is also great. Mix it with olive oil, vinegar, garlic powder, salt, and pepper. This dressing ties all the flavors together. Taste it and adjust if needed. You want a flavor that makes you smile. Serve your pasta salad cold for the best flavor. Chill it for at least 30 minutes before serving. This waiting time helps the flavors blend. You can serve it as a side dish or a light meal. Pair it with grilled meats or fish for a tasty combo. Enjoy it at picnics, barbecues, or family gatherings. It’s always a crowd-pleaser! Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh vegetables and herbs. They add brightness and enhance the overall taste of the salad. Chill Before Serving: Allow the pasta salad to chill in the refrigerator for at least 30 minutes. This helps the flavors meld together beautifully. Customize Your Veggies: Feel free to add or substitute other vegetables like artichokes, spinach, or zucchini to suit your taste preferences. Make Ahead: This pasta salad can be made a day in advance, making it perfect for potlucks or meal prep. Just keep it covered in the fridge. {{image_2}} To give your Italian pasta salad a Mediterranean twist, swap in some fresh flavors. Use sun-dried tomatoes instead of fresh ones. Add artichoke hearts and some capers for extra zing. Feta cheese can replace mozzarella for a salty bite that complements the salad well. Fresh herbs like dill or mint can bring a bright taste. This version is perfect for summer picnics. If you want to make your pasta salad more filling, add protein. Grilled chicken or shrimp works great. You can also use chickpeas or cannellini beans for a hearty touch. These additions not only boost nutrition but also make it a full meal. Mix the proteins in with the veggies and pasta for a colorful dish. To make a vegan version of this salad, simply leave out the cheese. You can use nutritional yeast for a cheesy flavor without dairy. Swap regular pasta for a gluten-free option if needed. Use a vinegar-based dressing to keep it light and fresh. This version is still packed with flavor and perfect for plant-based diets. Store leftover pasta salad in an airtight container. Keep it in the fridge. It stays fresh for about three days. If you notice any bad smells or change in color, toss it out. Always label your container with the date. This helps you track freshness. Freezing pasta salad is not the best option. The veggies can get mushy when thawed. If you must freeze it, leave out fresh ingredients like tomatoes and cucumbers. Instead, freeze just the pasta and dressing. When you're ready to eat, mix in fresh veggies after thawing. Meal prep is easy with pasta salad. Cook a big batch and store it in portions. Use jars for easy serving and storage. Layer the dressing at the bottom, then add pasta and veggies. This keeps everything fresh until you’re ready to eat. Always check flavors before serving; add more seasoning if needed. You can store Italian pasta salad in the fridge for up to five days. Use a tight lid to keep it fresh. The flavors will blend and taste even better after a day. Yes, you can use many types of pasta. Fusilli or rotini works great, but penne or farfalle also taste good. Different shapes add fun textures. If you don’t have mozzarella balls, try cubed cheese like cheddar or feta. You can also use dairy-free cheese if you want a vegan option. To make a gluten-free version, use gluten-free pasta. Many stores sell it now. Just check the label to ensure it fits your needs. Absolutely! Making pasta salad a day ahead helps the flavors meld. Just cover it well and chill it in the fridge. Add extra herbs like parsley or basil for a fresh taste. You can also mix in some lemon juice or zest for a bright kick. A sprinkle of chili flakes can add heat if you like! In this article, we covered how to make a tasty Italian pasta salad. We explored key ingredients, step-by-step instructions, and helpful tips. You learned about great variations and how to store leftovers. Enjoy mixing sauces, adding your favorite veggies, and trying new twists. This dish is fun to make, and perfect for any meal. Keep experimenting with flavors and ingredients. The more you create, the better your salads will be! Enjoy your pasta salad journey!$

Colorful Italian Pasta Salad

A vibrant and refreshing pasta salad loaded with fresh vegetables and mozzarella, perfect for gatherings.

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Prep Time 15

Cook Time 30

Total Time 45

Course Side Dish

Cuisine Italian

Servings 6

Calories 250 kcal

Ingredients

12 oz rotini or fusilli pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
0.5 cup bell peppers (red and yellow), diced
0.5 cup red onion, finely chopped
1 cup black olives, pitted and sliced
1 cup mozzarella balls (bocconcini)
0.25 cup fresh basil, chopped
0.25 cup Parmesan cheese, grated
0.33 cup extra virgin olive oil
2 tablespoons red wine vinegar (or apple cider vinegar)
1 teaspoon dried oregano
0.5 teaspoon garlic powder
to taste Salt and pepper

Instructions

Begin by cooking the pasta according to package instructions. Once cooked al dente, drain and rinse under cold water to stop the cooking process. Set aside to cool.
In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell peppers, red onion, black olives, and mozzarella balls.
In a small bowl, whisk together the olive oil, vinegar, oregano, garlic powder, salt, and pepper until well combined.
Pour the dressing over the pasta salad and gently toss to coat all the ingredients evenly.
Add in the chopped basil and grated Parmesan cheese, tossing once more to blend.
Taste and adjust seasoning if necessary, and refrigerate for at least 30 minutes to let the flavors meld together before serving.

Notes

Chill for at least 30 minutes before serving for best flavor.

Keyword fresh, Italian, pasta salad, vegetarian