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Crisp Italian Pasta Salad

Colorful crisp Italian pasta salad with fresh vegetables and creamy mozzarella cheese.
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This vibrant pasta salad is the perfect make-ahead dish for any gathering. It features al dente pasta, crisp fresh vegetables, and a zesty homemade Italian dressing, all coming together for a flavor that improves overnight. It's a guaranteed crowd-pleaser that's both refreshing and satisfying.

Ingredients

Scale
  • 1 pound short pasta (like rotini, fusilli, or farfalle)
  • 1 English cucumber, diced
  • 1 pint cherry or grape tomatoes, halved
  • 1 medium red onion, finely diced
  • 1 large bell pepper (any color), diced
  • 1 (6 oz) can sliced black olives, drained
  • 1 (8 oz) block mozzarella cheese, cubed
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup fresh basil leaves, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 3/4 cup extra virgin olive oil
  • 1/3 cup red wine vinegar
  • 2 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon onion powder
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain and rinse briefly under cool water. Let it drain well.
  2. While the pasta cooks, make the dressing. In a small bowl or jar, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, dried basil, onion powder, red pepper flakes (if using), salt, and black pepper until fully combined.
  3. In a large mixing bowl, combine the cooled pasta, diced cucumber, halved tomatoes, diced red onion, bell pepper, black olives, and cubed mozzarella.
  4. Pour about three-quarters of the dressing over the salad and toss gently until everything is evenly coated.
  5. Cover the bowl and refrigerate the salad for at least 1 hour, or ideally overnight.
  6. Before serving, stir the salad, then add the fresh basil, parsley, grated Parmesan, and the remaining dressing if needed. Toss to combine and serve cold.

Notes

For maximum crispness, add the cucumbers and tomatoes just before serving. The salad can be made 1-2 days in advance; add the fresh herbs and final Parmesan right before serving. Do not freeze.

Nutrition

Find it online: https://www.stacksipsnack.com/crisp-italian-pasta-salad/