Italian Pasta Salad
A bright, tangy Italian Pasta Salad with short pasta, crisp vegetables, olives, and mozzarella. Make-ahead friendly and easily customizable.
Ingredients
Pasta & Mix-ins
- 12 oz rotini pasta (penne, or farfalle)
- 1 cup cherry tomatoes halved
- 1 medium cucumber seeded and diced
- ½ red onion thinly sliced
- 1 red bell pepper diced
- ¾ cup Kalamata olives pitted and halved
- 1 cup mini mozzarella balls or 8 oz cubed
- ½ cup sliced salami or pepperoni optional
- ¼ cup toasted pine nuts or chopped walnuts optional
- Handful fresh basil leaves torn; parsley for garnish
Dressing
- ⅓ cup extra-virgin olive oil
- 1 tbsp freshly squeezed lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove minced
- 1 tsp dried oregano or 1 tbsp fresh, chopped
- ½ tsp sugar or honey optional
- Salt and freshly ground black pepper to taste
Instructions
- Boil pasta in salted water until 1–2 minutes shy of package directions for al dente. Drain, rinse under cold water to stop cooking, and toss with a small drizzle of olive oil.
- Halve cherry tomatoes, dice cucumber and bell pepper, thinly slice red onion, and halve olives. Tear basil and set ingredients in a large mixing bowl.
- Whisk together olive oil, lemon juice, Dijon, minced garlic, oregano, sugar (if using), salt, and pepper. Adjust seasoning to taste.
- Combine pasta and vegetables, pour dressing over, and toss gently to coat. Fold in mozzarella and nuts last. Chill at least 30 minutes for best flavor.
Notes
- Make ahead: stores well for 3–4 days in an airtight container.
- Variation: add grilled chicken, shrimp, or chickpeas for protein.
- Gluten-free: substitute GF pasta and follow the same method.
- Adjust dressing: add a splash more olive oil or vinegar if pasta absorbs too much dressing after chilling.
Nutrition
Calories: 360kcalCarbohydrates: 28gProtein: 12gFat: 22gSaturated Fat: 6gSodium: 520mgSugar: 4g
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