Description
Delicious and refreshing Italian pasta salad made with tri-color rotini, juicy cherry tomatoes, fresh mozzarella, olives, and fragrant basil, tossed in a tangy olive oil and balsamic dressing.
Ingredients
Scale
- Pasta (rotini, fusilli, or penne): 2 cups, cooked al dente
- Vegetables:
- 1 cup cherry tomatoes (halved)
- 1 cucumber (diced)
- 1 bell pepper (diced)
- ½ red onion (thinly sliced)
- Proteins:
- 1 cup mozzarella balls or diced feta
- ½ cup diced salami or grilled chicken
- Herbs:
- Fresh basil or parsley (chopped)
- 1 tsp Italian seasoning
- Dressing:
- ½ cup olive oil
- ¼ cup balsamic or red wine vinegar
- Salt and pepper to taste
- Optional: 1 tsp Dijon mustard for emulsification
Instructions
- Cook the pasta: Bring salted water to a boil, add pasta, and cook according to package instructions. Drain and rinse under cold water to stop cooking.
- Prepare the vegetables: Wash and chop all vegetables. Halve the cherry tomatoes, dice the cucumbers, and thinly slice the red onion.
- Mix ingredients: In a large bowl, combine the pasta, vegetables, proteins, and herbs. Toss gently to combine.
- Make the dressing: Whisk together olive oil, vinegar, salt, pepper, and Italian seasoning. Drizzle over the salad and toss again.
- Chill and serve: Let the salad sit for 15-30 minutes in the fridge to allow the flavors to meld. Serve chilled or at room temperature.
Notes
This versatile pasta salad can be adjusted to suit different tastes, making it a go-to dish for any occasion!
- Prep Time: 15
- Cook Time: 10
- Category: Salad, Side Dish
- Method: No-cook (after boiling the pasta)
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 15 mg