Italian Pasta Salad
A vibrant and refreshing Italian Pasta Salad perfect for summer gatherings, mixing flavors of tangy olives, creamy mozzarella, and zesty dressing.
Ingredients
For the Salad
- 8 ounces rotini pasta or your favorite pasta shape; penne also works beautifully!
- 1 cup cherry tomatoes, halved sun-kissed sweetness in every bite!
- 1 cup cucumber, diced for that refreshing crunch
- 1/2 cup black olives, sliced for a briny touch
- 1/2 cup mozzarella balls or cubed mozzarella; creamy goodness that pulls it all together
- 1/4 cup red onion, thinly sliced adds a bite and beautiful color
- 1/4 cup fresh basil, chopped the fragrant herb that sings of summer
- 1/2 cup Italian dressing store-bought or homemade—see variations!
- to taste salt and pepper
Instructions
Preparation
- Begin by bringing a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process.
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, black olives, mozzarella, red onion, and fresh basil.
- Drizzle the Italian dressing over the salad and toss gently until everything is well-coated. Season with salt and pepper to taste.
- Cover and refrigerate the pasta salad for at least 30 minutes before serving.
- Just before serving, give the pasta a quick stir, taste, and adjust the seasoning if needed. A sprinkle of fresh basil on top will add a lovely pop of green!
Notes
Feel free to swap spinach with kale for a stronger flavor or add bell peppers for an extra crunch. Store leftovers in an airtight container in the refrigerator for up to 3 days.