Classic Italian Pasta Salad
A vibrant pasta salad combining fresh vegetables and tangy Italian dressing, perfect for summer gatherings and picnics.
Ingredients
For the Salad
- 8 ounces rotini or fusilli pasta Swirl your way to deliciousness!
- 1 cup cherry tomatoes, halved For a burst of sweetness.
- 1 cucumber, diced A crunchy freshness to balance the flavors.
- 1 bell pepper, diced Bright and colorful, just like your summer days.
- 1 cup Kalamata olives, pitted and sliced A touch of brininess that sings of the Mediterranean.
- 1/2 cup red onion, thinly sliced Adds a zesty crunch!
- 1 cup mozzarella balls Soft, creamy goodness that melts in your mouth.
- 1/4 cup fresh basil, chopped The aromatic perfume of summer.
- 1/2 cup Italian dressing Store-bought or homemade, this is the magic potion!
- Salt and pepper To taste, the finish line for perfection.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente. Once done, drain and rinse under cold water to stop the cooking process.
- While the pasta cools, chop your cherry tomatoes, cucumber, bell pepper, and red onion.
Mixing
- In a large mixing bowl, combine the cooled pasta, chopped veggies, Kalamata olives, and mozzarella balls.
- Sprinkle in the fresh basil and make sure to capture that delightful aroma.
- Drizzle your Italian dressing over the top and season with salt and pepper. Gently toss until everything is well-coated and incorporated.
Chilling
- For the best flavors, let the salad chill in the refrigerator for at least 30 minutes before serving.
Notes
This salad can be tailored to your taste with healthier swaps, added proteins, and seasonal variations. Store leftovers in an airtight container in the refrigerator for up to 3 days.