Perfect for picnics, potlucks, or light dinners, this vibrant pasta salad combines colorful vegetables, tender pasta, and a zesty Italian dressing that will make your taste buds dance.
| Difficulty | Easy |
| Prep Time | 15 minutes |
| Cooking Time | 10 minutes |
| Total Time | 25 minutes |
| Servings | 8 people |
Ingredients
- 1 pound rotini pasta (or your preferred shape)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, chopped
- 1/2 red onion, finely diced
- 1 cup black olives, sliced
- 8 oz mozzarella pearls
- 1/2 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
For the Dressing:
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
Instructions
- Cook the Pasta
- Bring a large pot of salted water to boil
- Cook pasta according to package directions until al dente
- Drain and rinse under cold water to stop cooking
- Let pasta cool completely
- Prepare the Vegetables
- Chop all vegetables into uniform, bite-sized pieces
- Place in a large mixing bowl
- Add mozzarella pearls
- Make the Dressing
- In a small bowl, whisk together olive oil and vinegar
- Add minced garlic, oregano, and Italian seasoning
- Season with salt and pepper
- Whisk until well combined
- Assemble the Salad
- Add cooled pasta to the vegetable mixture
- Pour dressing over the salad
- Add fresh herbs
- Toss everything together until well combined
Additional Tips
- Cook pasta slightly al dente as it will continue to soften in the dressing
- Make extra dressing to refresh leftovers
- Prepare up to 24 hours in advance for better flavor
- Keep some dressing aside to add just before serving
- Store in an airtight container in the refrigerator for up to 5 days
