Italian Vegetarian Pasta Salad (Printable Version)
Vibrant Mediterranean pasta salad with fresh vegetables, mozzarella, and zesty Italian dressing.
# What You'll Need:
→ Pasta
01 - 10.5 oz short pasta (fusilli, rotini, or penne)
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1 cup red bell pepper, diced
05 - 1/2 cup red onion, finely sliced
06 - 1/2 cup black olives, sliced
07 - 1/2 cup artichoke hearts, quartered (optional)
→ Cheese
08 - 3.5 oz fresh mozzarella balls (bocconcini), halved
→ Herbs & Greens
09 - 1/4 cup fresh basil leaves, torn
10 - 2 tbsp fresh parsley, chopped
→ Dressing
11 - 3 tbsp extra-virgin olive oil
12 - 2 tbsp red wine vinegar
13 - 1 tsp Dijon mustard
14 - 1 garlic clove, minced
15 - 1/2 tsp dried oregano
16 - 1/4 tsp sea salt
17 - 1/4 tsp freshly ground black pepper
# Directions:
01 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
02 - In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper to create the dressing.
03 - In a large salad bowl, combine cooked pasta, cherry tomatoes, cucumber, bell pepper, red onion, olives, artichoke hearts (if using), mozzarella balls, basil, and parsley.
04 - Pour the dressing over the salad and toss gently until all ingredients are well coated.
05 - Chill in the refrigerator for at least 30 minutes before serving for best flavor. Taste and adjust seasoning if needed before serving.
# Expert Advice:
01 -
- Everything can be prepped ahead, making it your secret weapon for stress free entertaining
- The flavors actually get better after sitting in the fridge, unlike most salads that wilt
02 -
- Rinsing the pasta with cold water is not optional, it stops the cooking and washes away excess starch
- The salad needs at least 30 minutes in the fridge, but honestly it is even better the next day
03 -
- Cut your vegetables slightly larger than you think you need, as they shrink in the dressing
- Add the fresh herbs right before serving if you are making this more than a few hours ahead