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Italian Pasta Salad

Fresh veggies, zesty Italian dressing, and hearty pasta combine to create a vivid and tasty dish known as Italian Pasta Salad. A light main course or an ideal side dish, it is infused with mozzarella, tomatoes, and olives. Making the ideal combination of ingredients for this traditional salad is covered in detail in this post.

Tasting Notes

Expect a medley of flavors and textures in every bite. The combination of al dente pasta, crisp vegetables, tangy olives, and savory cheeses, all tossed in a flavorful dressing, creates a harmonious and satisfying experience. This Italian Pasta Salad is not only delicious but also a feast for the eyes with its colorful presentation.

Ingredients

  • 1 pound rotini pasta
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 bell pepper (any color), chopped
  • 1/2 red onion, thinly sliced
  • 1/2 cup black olives, sliced
  • 1/2 cup Kalamata olives, sliced
  • 1 cup mozzarella cheese, cubed
  • 1/2 cup Parmesan cheese, grated

Dressing

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste

Kitchen Equipment

  • Large pot for boiling pasta
  • Mixing bowls
  • Whisk
  • Cutting board
  • Sharp knife
  • Colander
  • Serving platter

Instructions

  1. Cook Pasta: Boil the rotini pasta according to the package instructions. Drain and rinse under cold water to stop the cooking process.
  2. Prepare Vegetables: In a large mixing bowl, combine cherry tomatoes, cucumber, bell pepper, red onion, black olives, Kalamata olives, mozzarella cheese, and Parmesan cheese.
  3. Make Dressing: In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, Dijon mustard, dried oregano, salt, and black pepper.
  4. Combine Ingredients: Pour the dressing over the pasta and vegetables. Toss gently to coat evenly.
  5. Chill: Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
  6. Serve: Transfer the Italian Pasta Salad to a serving platter. Adjust seasoning if necessary and serve chilled.

Pro Tips

  • For an extra burst of flavor, marinate the salad in the refrigerator for a few hours before serving.
  • Customize the salad by adding grilled chicken, salami, or your favorite Italian meats.

Variations

  • Substitute the rotini pasta with bowtie, penne, or fusilli for a different texture.
  • Experiment with different types of cheese, such as feta or provolone.

FAQs

Can I make this salad ahead of time?

Yes, the flavors develop even more if you let it chill in the refrigerator for a few hours or overnight.

Can I use a different type of vinegar in the dressing?

Red wine vinegar adds a nice tang, but you can also use balsamic vinegar for a sweeter note or white wine vinegar for a milder taste. Adjust quantities to suit your preference.

Yield: 8 servings

Italian Pasta Salad

A bowl with traditional Italian pasta salad
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 1 pound rotini pasta
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 bell pepper (any color), chopped
  • 1/2 red onion, thinly sliced
  • 1/2 cup black olives, sliced
  • 1/2 cup Kalamata olives, sliced
  • 1 cup mozzarella cheese, cubed
  • 1/2 cup Parmesan cheese, grated

Dressing

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste

Instructions

  1. Cook Pasta: Boil the rotini pasta according to the package instructions. Drain and rinse under cold water to stop the cooking process.
  2. Prepare Vegetables: In a large mixing bowl, combine cherry tomatoes, cucumber, bell pepper, red onion, black olives, Kalamata olives, mozzarella cheese, and Parmesan cheese.
  3. Make Dressing: In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, Dijon mustard, dried oregano, salt, and black pepper.
  4. Combine Ingredients: Pour the dressing over the pasta and vegetables. Toss gently to coat evenly.
  5. Chill: Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
  6. Serve: Transfer the Italian Pasta Salad to a serving platter. Adjust seasoning if necessary and serve chilled.

Nutrition Information:

Yield:

8 servings

Amount Per Serving: Calories: 350Total Fat: 20gSaturated Fat: 6gCholesterol: 25mgSodium: 450mgCarbohydrates: 32gFiber: 3gSugar: 3gProtein: 12g
Italian Pasta Salad

Written by Patricia M

Welcome to "My Cooking Recipes," a culinary treasure trove where passion for food meets the warmth of home cooking. I'm a wife, mom, and grandma who has spent a lifetime in the kitchen, weaving love into every dish. This website is my canvas, showcasing not only my personal creations but also handpicked recipes from across the web. Here, you'll find a blend of traditional family favorites and innovative culinary experiments, all designed to inspire and delight.

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