Easy Italian Pasta Salad
A vibrant and flavorful pasta salad that combines fresh veggies and tangy dressing, perfect for any gathering.
Ingredients
Pasta and Main Ingredients
- 12 ounces rotini or penne pasta A hearty base that holds up to the dressing beautifully.
- 1 cup cherry tomatoes, halved For that burst of sweetness.
- 1 cup cucumber, diced Crunchy and refreshing.
- 1/2 cup red onion, thinly sliced Adds a zingy kick.
- 1/2 cup black olives, sliced Perfectly briny and complementary.
- 1 cup mozzarella balls or cubes Creamy indulgence that’s hard to resist.
- 1/4 cup fresh basil, chopped For a fragrant, herbal note.
- 1/3 cup Italian dressing (store-bought or homemade) Tangy and vibrant.
- Salt and pepper to taste Essential for enhancement.
Instructions
Preparation
- Start by cooking the pasta. In a large pot, bring salted water to a boil and add the pasta. Cook according to package instructions until al dente.
- While the pasta cooks, chop your vegetables: halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and slice the olives.
- Once the pasta is cooked, drain it and rinse under cold water to halt the cooking process and cool it off.
- In a large mixing bowl, combine the cooled pasta, tomatoes, cucumber, red onion, olives, mozzarella, and basil. Toss gently but thoroughly.
- Drizzle in the Italian dressing and season with salt and pepper to taste. Mix again.
- For best results, refrigerate the salad for at least 30 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Serve cold or at room temperature for the best experience.