Best Italian Pasta Salad
A vibrant and flavorful pasta salad that captures the essence of Italy, perfect for gatherings and meal prep.
Ingredients
Main Ingredients
- 1 pound rotini or penne pasta For perfect twirls of sauce.
- 1 cup cherry tomatoes, halved For freshness and burst of flavor.
- 1 medium cucumber, diced Can be swapped with bell peppers.
- 1 small red onion, thinly sliced Cooking briefly can mellow the flavor.
- ½ cup black olives, pitted and sliced Green olives can be included for a twist.
- 8 ounces fresh mozzarella balls, drained Adds creamy texture.
- ½ cup basil, chopped Adds an aromatic note.
- ½ cup Italian dressing Homemade or store-bought is fine.
- Optional to taste Parmesan cheese, grated For extra richness.
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions.
- Once done, drain and rinse under cold water until cool to prevent mushiness.
Preparing the Vegetables
- While the pasta cooks, chop the cherry tomatoes, cucumber, and red onion.
Mixing the Salad
- In a large salad bowl, combine the cooled pasta, chopped vegetables, olives, and mozzarella balls. Gently toss everything together.
Dressing
- Pour the Italian dressing over your salad to coat all ingredients.
Garnishing
- Add the freshly chopped basil and sprinkle with grated Parmesan cheese if desired.
Serving
- Let the pasta salad sit for about 15 minutes to meld flavors. Serve chilled or at room temperature.
Notes
For a seasonal twist, add diced avocado or roasted corn. For protein, toss in diced grilled chicken or pepperoni. To keep it vegetarian, swap mozzarella for marinated tofu.