Italian Pasta Salad (Printable)
Cold Italian pasta with tomatoes, mozzarella, olives and a tangy red-wine vinaigrette, perfect for picnics.
# What You Need:
→ Pasta
01 - 9 oz short pasta (rotini, fusilli, or penne)
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1/2 red onion, thinly sliced
04 - 1/2 cup cucumber, diced
05 - 1/2 cup red bell pepper, diced
06 - 1/2 cup black olives, sliced
→ Cheese
07 - 3.5 oz fresh mozzarella balls (bocconcini), halved
08 - 2 tablespoons grated Parmesan (optional)
→ Vinaigrette Dressing
09 - 4 tablespoons 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 - 1/2 teaspoon kosher salt
15 - 1/4 teaspoon freshly ground black pepper
# How To Cook:
01 - Bring a large pot of salted water to a boil. Cook the short pasta according to package directions until al dente. Drain well and rinse under cold running water until completely cooled. Set aside to drain thoroughly.
02 - In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, sliced red onion, diced cucumber, diced red bell pepper, sliced black olives, and halved mozzarella balls. Toss gently to distribute evenly.
03 - In a small bowl or mason jar, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, chopped basil, dried oregano, salt, and black pepper until the dressing is well emulsified.
04 - Pour the vinaigrette over the pasta and vegetable mixture. Toss gently but thoroughly, ensuring every component is evenly coated with the 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 -
- The dressing doubles as a marinade if you want to toss in grilled chicken or roasted vegetables the next day.
- It tastes even better after sitting in the fridge, which makes it the most stress free dish to bring to any gathering.
02 -
- Do not skip rinsing the pasta because residual heat will melt the bocconcini into sad little puddles before you even sit down to eat.
- Making the dressing a day ahead and letting it sit in the fridge transforms the flavor from good to something people will actually ask you about.
03 -
- Cook the pasta one minute less than the package says because it will continue to soften as it absorbs the dressing in the fridge.
- Always dress the salad while the pasta is still slightly warm so it drinks in the vinaigrette instead of just sitting in it.