Description
A refreshing and flavorful Italian Pasta Salad combining rotini pasta with fresh vegetables, mozzarella cheese, and a zesty homemade Italian dressing. Perfect as a side dish for picnics, potlucks, or light lunches, this salad is versatile with options to include or omit meat and adapt the cheese.
Ingredients
Scale
Pasta and Vegetables
- 12 ounces rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup sliced cucumber
- 1 cup diced green bell pepper
- 1/2 cup sliced red onion
- 1 cup sliced black olives
Cheese and Meat
- 1 cup cubed mozzarella cheese or mini mozzarella pearls
- 1 cup chopped salami or pepperoni (optional)
Herbs
- 1/3 cup chopped fresh parsley
- 1/3 cup chopped fresh basil
Dressing
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon lemon juice
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar or honey
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the rotini pasta according to package directions until al dente. Drain thoroughly and rinse under cold water to cool completely, stopping the cooking process and preventing sticking.
- Combine Ingredients: Transfer the cooled pasta to a large mixing bowl. Add the halved cherry tomatoes, sliced cucumber, diced green bell pepper, sliced red onion, sliced black olives, cubed mozzarella cheese, and chopped fresh parsley and basil. Add the salami or pepperoni if using.
- Prepare the Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Italian seasoning, garlic powder, salt, black pepper, sugar or honey, and red pepper flakes if desired. Mix until well combined.
- Toss the Salad: Pour the dressing over the pasta and vegetable mixture. Toss well to ensure all ingredients are evenly coated with the dressing, enhancing flavor throughout the salad.
- Adjust Seasoning: Taste the salad and adjust the seasoning by adding extra salt, pepper, or vinegar as needed to balance the flavors perfectly.
- Chill: Cover and refrigerate the pasta salad for at least 30 minutes before serving to allow the flavors to meld and the salad to chill.
- Serve: Toss the salad gently again just before serving to redistribute the dressing and ingredients for a fresh taste and appearance.
Notes
- For a vegetarian option, omit the salami or pepperoni.
- This pasta salad can be prepared up to one day ahead; add a splash of olive oil and toss before serving if it looks dry.
- Substitute mozzarella with provolone or feta cheese for a different flavor profile.
- Gluten-free pasta is a good alternative but may soften over time; handle dressing gently to avoid mushiness.
