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- 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 I love using rotini or fusilli pasta for this salad. These shapes hold the dressing well. The pasta gives a nice bite and keeps everything together. The fresh produce adds color and crunch. I always use ripe cherry tomatoes, fresh cucumbers, and sweet bell peppers. They make the salad bright and tasty. The red onion adds a bit of sharpness, balancing the flavors in the dish. For protein and cheese, I use black olives and mozzarella balls. The black olives add a nice salty flavor. Mozzarella balls give a soft, creamy feel. Plus, I top it off with grated Parmesan cheese. This cheese adds a rich taste that ties everything together. - 1/3 cup extra virgin olive oil - 2 tablespoons apple cider vinegar (or red wine vinegar) - 1 teaspoon dried oregano - 1/2 teaspoon garlic powder - Salt and pepper to taste The dressing is simple yet flavorful. I love using extra virgin olive oil for a rich taste. Apple cider vinegar or red wine vinegar gives a nice tang. I mix in dried oregano and garlic powder for added flavor. These herbs make the salad taste fresh and bright. Don't forget to season with salt and pepper. A little goes a long way! - Fresh herbs: basil, parsley - Other cheeses: feta or goat cheese - Nuts or seeds for crunch: pine nuts or sunflower seeds For a fun twist, I like to add fresh herbs. Basil or parsley brings a burst of flavor. You can also add feta or goat cheese for a tangy kick. If you want some crunch, sprinkle in pine nuts or sunflower seeds. They add texture and make the salad even better! {{ingredient_image_2}} To cook pasta right, start with a big pot of salted water. Bring it to a boil. Add 12 oz of rotini or fusilli. Cook for about 8-10 minutes until it is al dente. This means it should be firm, not mushy. Drain the pasta in a colander. Rinse it under cold water. This stops the cooking and cools the pasta down. Set it aside to cool completely. In a big mixing bowl, add the cooled pasta. Then, mix in 1 cup of halved cherry tomatoes, 1 cup of diced cucumber, and 1/2 cup each of diced red and yellow bell peppers. Next, add 1/2 cup of finely chopped red onion, 1 cup of sliced black olives, and 1 cup of mozzarella balls. Gently stir everything. Make sure all the ingredients are evenly distributed. In a small bowl, whisk together 1/3 cup of extra virgin olive oil and 2 tablespoons of apple cider vinegar. You can also use red wine vinegar if you prefer. Add 1 teaspoon of dried oregano and 1/2 teaspoon of garlic powder. Sprinkle in a bit of salt and pepper. Whisk until the dressing is smooth and well blended. Pour the dressing over the pasta salad mixture. Use a spatula or tongs to toss everything together. Ensure all ingredients are coated with the dressing. Taste the pasta salad. Adjust the seasoning with more salt and pepper if needed. For the best flavor, cover the bowl and refrigerate the salad for at least 30 minutes. This lets the flavors mingle and grow. Choosing fresh and ripe vegetables is key. Look for bright cherry tomatoes and firm cucumbers. Pick bell peppers that feel heavy and have smooth skin. For olives, choose high-quality black olives. They should be plump and shiny. When selecting cheese, opt for fresh mozzarella balls. They should be soft and creamy. Use good Parmesan cheese for the best flavor. You can prepare the salad ahead of time. Cook the pasta and chop the veggies a few hours before serving. This saves you time and stress. To keep the salad fresh, store it in an airtight container. Refrigerate it until you are ready to serve. This helps the flavors mix well. Italian pasta salad is great for many occasions. Serve it as a side dish at barbecues or picnics. It pairs well with grilled chicken or fish. You can also enjoy it as a light meal. Try adding some crusty bread on the side for a complete meal. Pro Tips Cook Pasta Al Dente: To achieve the perfect texture, make sure to cook your pasta just until al dente. This ensures it holds up well in the salad without becoming mushy. Chill for Flavor: Allowing the salad to chill for at least 30 minutes enhances the flavors as the ingredients meld together, resulting in a more delicious dish. Use Fresh Ingredients: Whenever possible, opt for fresh vegetables and herbs. They add vibrant flavors and colors that elevate the overall appeal of your pasta salad. Customize to Your Taste: Feel free to add or substitute ingredients based on your preferences. Ingredients like spinach, artichokes, or even protein like chicken can add variety and nutrition. {{image_4}} You can change the Italian pasta salad to a Mediterranean style. First, add artichokes and sun-dried tomatoes. These ingredients bring a bold taste. Next, you can include grilled chicken or shrimp for a protein boost. This makes the salad more filling and tasty. If you want a vegan version, swap the cheese. Use a plant-based cheese or skip it. For the dressing, use vinegar and oil without dairy. You can add protein sources like chickpeas or tofu for texture and taste. This keeps the salad hearty and satisfying. For those who need gluten-free, choose the right pasta. Some great brands include Banza or Tinkyada. You can also adjust the ingredients. Make sure to check labels for any hidden gluten. This ensures everyone can enjoy the salad without worry. To keep your Italian pasta salad fresh, use an airtight container. This helps prevent air from getting in and keeps flavors intact. Store the salad in the fridge. It lasts up to three days, but for the best taste, eat it sooner. Can you freeze pasta salad? Yes, but it may change in texture. Freezing can make the veggies soggy. If you decide to freeze it, store in a freezer-safe container. Thaw in the fridge overnight before eating. For best results, add fresh veggies after thawing. Yes, you can use different pasta types. Some good choices are: - Penne - Farfalle - Shells - Rotini or fusilli are great for this salad. They hold dressing well. If you prefer whole grain or gluten-free options, look for those varieties. Just make sure to cook them al dente for the best texture. You can store your pasta salad in the fridge for up to 3 days. To keep it fresh: - Use an airtight container. - Keep it chilled at 40°F or lower. If you notice any change in smell or appearance, it's best to toss it. Always trust your senses when it comes to food safety. Leftover pasta salad is versatile! Here are some fun ideas: - Add it to a wrap for lunch. - Toss it with greens for a quick salad. - Use it as a topping on grilled chicken. You can even make a pasta bake. Just mix it with cheese and bake until bubbly. This blog post covered how to make a delicious Italian pasta salad. We explored the key ingredients needed, from pasta and fresh vegetables to proteins and dressings. I shared step-by-step instructions for cooking, mixing, and chilling your salad. You now have tips to choose the best ingredients and suggestions for variations, serving, and storage. Enjoy crafting your pasta salad! It's versatile and packed with flavor. Make it your own by using fresh, seasonal ingredients.

Colorful Italian Pasta Salad

A vibrant and refreshing pasta salad loaded with fresh vegetables and mozzarella, perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course Appetizer
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 apple cider vinegar (or red wine vinegar)
  • 1 teaspoon dried oregano
  • 0.5 teaspoon garlic powder
  • to taste Salt and pepper

Instructions
 

  • Cook the Pasta: Start by bringing a large pot of salted water to a boil. Add the rotini or fusilli pasta and cook according to the package instructions until al dente, typically about 8-10 minutes. Once cooked, drain the pasta in a colander and rinse under cold water to stop the cooking process and cool it down. Set the pasta aside to cool completely.
  • Combine Fresh Ingredients: In a spacious mixing bowl, add the cooled pasta along with the halved cherry tomatoes, diced cucumber, diced bell peppers, finely chopped red onion, sliced black olives, and mozzarella balls. Gently stir the mixture to combine the ingredients evenly.
  • Prepare the Dressing: In a separate small bowl, whisk together the extra virgin olive oil, apple cider vinegar (or red wine vinegar), dried oregano, garlic powder, and a pinch of salt and pepper. Continue whisking until the dressing is well blended and emulsified.
  • Dress the Salad: Pour the prepared dressing over the pasta salad mixture. Using a spatula or tongs, gently toss everything together, making sure all ingredients are coated with the dressing.
  • Add Final Touches: Sprinkle the chopped fresh basil and grated Parmesan cheese over the top of the salad. Toss again lightly to distribute the basil and cheese throughout the salad.
  • Adjust and Chill: Taste the pasta salad and adjust the seasoning with additional salt and pepper if desired. For the best flavor, cover the bowl and refrigerate the salad for at least 30 minutes, allowing the ingredients to meld together.

Notes

For best flavor, refrigerate for at least 30 minutes before serving.
Keyword Italian, pasta salad, vegetarian