Pasta Salad with Italian Dressing
A vibrant and versatile pasta salad with fresh vegetables and a tangy Italian dressing, perfect for potlucks and summer gatherings.
Ingredients
Pasta and Dressing Ingredients
- 12 ounces short pasta (rotini, farfalle, or penne) holds dressing well for a satisfying bite.
- 3/4 cup Italian dressing (store-bought or homemade) zesty, herby, and bright.
- 1/2 cup extra-virgin olive oil (if making homemade dressing)
- 1/4 cup red wine vinegar (if making homemade dressing)
- 1 clove minced garlic (if making homemade dressing)
- 1 teaspoon dried oregano (if making homemade dressing)
- 1/2 teaspoon Dijon mustard (if making homemade dressing)
- 1/2 teaspoon honey (if making homemade dressing)
Vegetables and Optional Ingredients
- 1 cup cherry tomatoes, halved juicy sweetness that pops.
- 1 cup cucumber, diced (English cucumber preferred) cool crunch.
- 1/2 cup red onion, thinly sliced sharpness that mellows after chilling.
- 1 cup bell pepper, diced (mixed colors) adds festive color.
- 1/2 cup black olives, sliced briny counterpoint.
- 1 cup mozzarella pearls or diced mozzarella creamy contrast.
- 1/2 cup salami or pepperoni, chopped (optional) for a heartier bite.
- 2 tablespoons fresh basil, roughly torn aromatic finish.
- to taste Salt and freshly ground black pepper
Instructions
Preparation
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions.
- Drain and run under cold water to stop cooking and cool quickly.
- If making homemade dressing, whisk together olive oil, red wine vinegar, minced garlic, dried oregano, Dijon mustard, honey, salt, and pepper in a bowl.
Mixing
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, red onion, olives, mozzarella, and salami or pepperoni if using.
- Toss gently to mix textures without smashing the mozzarella.
- Pour the Italian dressing over the salad in stages, tossing after each addition to ensure even coating.
- Taste and adjust seasoning with salt and pepper.
- Tear fresh basil over the top.
Chill
- Chill for at least 30 minutes to let flavors marry.
- Before serving, give a final gentle toss and garnish with extra basil or grated Parmesan if desired.
Notes
For a Mediterranean twist, swap mozzarella for feta and add artichoke hearts. For a creamy option, stir in mayonnaise or Greek yogurt into the dressing. This salad can be made ahead; it deepens in flavor with time.