Italian Pasta Salad Fresh and Flavorful Cold Dish
This Italian pasta salad is light, colorful, and packed with flavor. Tossed in a zesty homemade dressing, it is perfect for lunch, picnics, or a fresh side dish.
Equipment
- Large pot
- Colander
- Mixing bowl
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Whisk or fork
- Serving bowl or container with lid
Ingredients
- 300 grams dry short pasta such as fusilli or penne
- 1 cup cherry tomatoes halved
- 1 small cucumber chopped
- Half a red onion thinly sliced
- 1 cup mozzarella cubes or small balls
- Half a cup sliced black or green olives
- One third cup chopped red bell pepper
- Optional: quarter cup sliced salami or grilled chicken
- For the dressing
- One third cup olive oil
- 2 tablespoons white wine vinegar or lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon dried oregano
- Half a teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Bring a pot of salted water to a boil and cook pasta until just tender
- Drain and rinse under cold water to stop cooking
- In a large bowl combine cooked pasta, tomatoes, cucumber, onion, olives, pepper, and cheese
- In a small bowl whisk together olive oil, vinegar, mustard, oregano, garlic powder, salt, and pepper
- Pour the dressing over the pasta salad and toss well
- Taste and adjust seasoning if needed
- Cover and refrigerate for at least 20 minutes before serving
- Garnish with fresh herbs if desired
Notes
Use whole wheat or gluten free pasta if neededAdd fresh basil or parsley before serving
Can be made one day in advance and stored covered in the fridge
Tastes best cold or at room temperature
Pairs well with grilled meat or fish
Nutrition
Calories: 410kcalCarbohydrates: 38gProtein: 13gFat: 22gSaturated Fat: 6gCholesterol: 20mgSodium: 480mgFiber: 3gSugar: 4g
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