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Italian Pasta Salad

A bright and fresh pasta salad made with tri color rotini, crisp veggies, olives, and a punchy homemade dressing, perfect for picnics and potlucks.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta and Veggies
  • 12 ounces tri color rotini or your favorite short pasta
  • 1 heaping cup cherry tomatoes, halved
  • 1 cup cucumber, quartered and sliced
  • 1 cup bell pepper, diced (mix colors for a pretty bowl)
  • 1/2 small red onion, thinly sliced
  • 3/4 cup black olives or Kalamata olives, sliced
  • 1 cup mozzarella pearls or diced fresh mozzarella
  • 1/4 cup pepperoncini, sliced (optional for a little heat)
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh basil, thinly sliced
Dressing
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, finely minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sugar or honey
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper

Method
 

Preparation
  1. Cook the pasta in well salted water until al dente. Drain and rinse with cold water to cool quickly and stop the cooking.
  2. Whisk the dressing ingredients in a small bowl or shake in a jar until smooth and emulsified.
Mixing Salad
  1. Add cooled pasta to a large bowl. Gently fold in tomatoes, cucumber, bell pepper, onion, olives, mozzarella, and pepperoncini.
  2. Pour over about two thirds of the dressing and toss. Add more dressing as needed until everything is glossy but not drenched.
Finishing
  1. Finish with herbs, taste, and adjust salt and pepper. Chill for at least 30 to 60 minutes to let flavors mingle.

Notes

Pasta salad can be made the night before. Store in a sealed container and add remaining dressing before serving. Extra ingredients like artichoke hearts or chickpeas can be added for variety.