Italian Pasta Salad (Printable)
Cold Italian pasta with tomatoes, mozzarella, olives and basil tossed in a tangy red wine vinaigrette.
# What You Need:
→ Pasta
01 - 9 oz short pasta (rotini, fusilli, or penne)
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1/2 red onion, finely sliced
04 - 1/2 cup cucumber, diced
05 - 1/2 cup red bell pepper, diced
06 - 1/2 cup black olives, sliced
→ Cheese & Protein
07 - 3.5 oz mozzarella balls (bocconcini), halved
08 - 2 tbsp grated Parmesan (optional)
→ Dressing
09 - 4 tbsp extra virgin olive oil
10 - 2 tbsp red wine vinegar
11 - 1 garlic clove, minced
12 - 1 tbsp fresh basil, chopped (or 1 tsp dried)
13 - 1 tsp dried oregano
14 - 1/2 tsp salt
15 - 1/4 tsp freshly ground black pepper
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add the short pasta and cook according to package directions until al dente. Drain in a colander and rinse under cold running water until completely cooled. Set aside to drain thoroughly.
02 - In a large mixing bowl, toss together the cooled pasta, halved cherry tomatoes, sliced red onion, diced cucumber, diced red bell pepper, sliced black olives, and halved mozzarella bocconcini.
03 - In a small bowl or mason jar, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, chopped basil, dried oregano, salt, and freshly ground black pepper until the dressing is well emulsified.
04 - Pour the prepared vinaigrette over the pasta and vegetable mixture. Gently toss until every component is evenly coated with the dressing.
05 - Sprinkle grated Parmesan over the top if desired. Serve immediately at room temperature, or cover and refrigerate for 1 to 2 hours to allow the flavors to meld before serving.
# Expert Tips:
01 -
- It takes almost no effort but tastes like you spent the whole afternoon perfecting something special.
- The dressing soaks into every spiral and crevice of the pasta so each bite carries bold Italian flavor without being heavy.
02 -
- Rinsing the pasta is essential here because residual heat will continue cooking it and turn your salad mushy within an hour.
- The dressing tastes sharper on day one but mellows beautifully overnight so making it ahead is always a smart move.
03 -
- Cook the pasta one minute less than the package says because it will soften slightly as it absorbs the dressing.
- Shake the dressing in a jar instead of whisking it because the seal prevents messy splashes and creates a smoother emulsion every time.