Easy Italian Pasta Salad
This easy Italian pasta salad combines classic flavors with fresh ingredients, making it perfect for any occasion.
Equipment
- 1 large pot for boiling pasta
- 1 large mixing bowl
- 1 chef's knife for chopping vegetables
Ingredients
Pasta Salad
- 12 oz rotini pasta
- 1 cup cherry tomatoes halved
- 1 bell pepper diced
- 1 cucumber sliced
- 1/2 red onion finely chopped
Italian Dressing
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 garlic clove minced
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the rotini pasta and cook for 8-10 minutes or until al dente. Drain and rinse under cold water.
- While the pasta is cooking, dice the bell pepper, slice the cucumber, halve the cherry tomatoes, and finely chop the red onion.
- In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, and dried oregano. Season with salt and pepper to taste.
- In a large mixing bowl, combine the cooked pasta, prepared vegetables, and dressing. Toss gently to coat all ingredients evenly.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
Serving
- Garnish with fresh basil or parsley before serving. Enjoy as a side dish or light main course.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Use fresh, seasonal vegetables for the best flavor. Ingredient Substitutions: Swap rotini for any short pasta like penne or fusilli. How to Serve: This salad pairs well with grilled meats or seafood. Storage & Freshness: Keep in the fridge for up to 3 days. Make-Ahead Tips: Prepare the salad a day in advance to enhance flavors.