Italian Pasta Salad (Print)
Cold Italian pasta with tomatoes, mozzarella, olives and tangy red wine vinaigrette. Great for picnics and light lunches.
# What You Need:
→ Pasta
01 - 9 ounces short pasta such as rotini, fusilli, or penne
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - ½ red onion, thinly sliced
04 - ½ cup cucumber, diced
05 - ½ cup red bell pepper, diced
06 - ½ cup black olives, sliced
→ Cheese & Protein
07 - 3.5 ounces bocconcini (fresh mozzarella balls), halved
08 - 2 tablespoons grated Parmesan (optional)
→ Dressing
09 - ¼ cup extra virgin olive oil
10 - 2 tablespoons red wine vinegar
11 - 1 garlic clove, minced
12 - 1 tablespoon fresh basil, chopped (or 1 teaspoon dried)
13 - 1 teaspoon dried oregano
14 - ½ teaspoon kosher salt
15 - ¼ teaspoon freshly ground black pepper
# How To Make It:
01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain through a strainer and rinse thoroughly under cold running water to halt cooking and cool completely.
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 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, kosher salt, and black pepper until well emulsified.
04 - Pour the vinaigrette over the pasta and vegetables. Toss gently until every component is evenly coated with 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 tastes even better after sitting in the fridge, which means zero stress when guests are arriving in an hour.
- The dressing doubles as a marinade for any vegetables you want to throw on the grill later.
02 -
- Warm pasta will absorb the dressing like a sponge and leave you with a dry salad, so patience during the cooling step is non negotiable.
- If making this a day ahead, reserve half the dressing and toss it in right before serving to revive everything.
03 -
- Cook the pasta one minute less than the package says because it will soften slightly as it absorbs the dressing.
- Letting the dressed salad rest at room temperature for twenty minutes before eating brings out the flavors far more than serving it ice cold.