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Fresh Italian Pasta Salad

Colorful Italian pasta salad with rotini, fresh vegetables, and mozzarella cheese.

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This is a vibrant and reliable pasta salad, perfect for gatherings. It features al dente pasta, crisp vegetables, savory cheeses, and a zesty homemade dressing. The key is chilling it to let the flavors meld beautifully.

Ingredients

Scale
  • 1 pound short pasta (rotini, fusilli, or farfalle)
  • 1 pint cherry or grape tomatoes, halved
  • 1 English cucumber, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1/2 red onion, thinly sliced
  • 1 cup pitted black olives, sliced
  • 1 cup mini mozzarella balls (ciliegine) or 8 oz fresh mozzarella, cubed
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, thinly sliced
  • 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 Dijon mustard
  • 1 teaspoon honey or sugar
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Cook pasta in salted boiling water until al dente. Drain and rinse immediately under cold water to stop cooking.
  2. Make the dressing by whisking olive oil, red wine vinegar, garlic, oregano, dried basil, Dijon, honey, and red pepper flakes in a bowl. Season with salt and pepper.
  3. In a large bowl, combine cooled pasta, tomatoes, cucumber, bell peppers, onion, olives, and mozzarella.
  4. Pour about three-quarters of the dressing over the salad and toss gently to coat.
  5. Cover and refrigerate for at least 1 hour, or up to overnight.
  6. Before serving, stir the salad. Add remaining dressing if it looks dry.
  7. Fold in the fresh parsley, basil, and grated Parmesan cheese just before serving.

Notes

For best texture, cook pasta al dente and rinse with cold water. Add fresh herbs and Parmesan right before serving to keep them vibrant. The salad can be made a day ahead, omitting the final herbs and cheese until serving.

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