Classic Italian Pasta Salad
A delightful Italian pasta salad featuring fresh vegetables and a zesty homemade dressing. Perfect for BBQs and family gatherings.
Equipment
- 1 large pot for boiling pasta
- 1 colander to drain pasta
- 1 large mixing bowl for combining ingredients
- 1 whisk for mixing dressing
Ingredients
Pasta Salad
- 12 oz rotini pasta
- 1 cup cherry tomatoes halved
- 1 cup cucumbers diced
- 1 cup red bell pepper chopped
- 1/2 cup red onion thinly sliced
- 1/2 cup black olives sliced
- 1/2 cup mozzarella cheese cubed
Italian Dressing
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 tbsp lemon juice
- 2 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain the pasta and rinse under cold water to cool.
- While the pasta is cooking, wash and chop the cherry tomatoes, cucumbers, red bell pepper, and red onion. Slice the black olives.
- In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, dried basil, salt, and black pepper until well combined.
Assembly
- In a large mixing bowl, combine the cooked pasta, chopped vegetables, sliced olives, and cubed mozzarella cheese.
- Pour the homemade Italian dressing over the pasta salad. Toss everything gently to ensure all ingredients are evenly coated with the dressing.
- Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Serving
- Once chilled, give the pasta salad a gentle toss and serve as a side dish at BBQs, family gatherings, or as a light meal.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving as the dressing may settle.
Notes
Pro Tips: Use fresh herbs for the best flavor. Ingredient Substitutions: Swap mozzarella for feta or Parmesan. How to Serve: Serve chilled as a refreshing side dish. Storage & Freshness: Keep refrigerated for up to 3 days. Make-Ahead Tips: Prepare the salad a day in advance for enhanced flavor.