Italian Pasta Salad
This Italian pasta salad features tri-color pasta, crisp vegetables, olives, mozzarella, and a tangy herb vinaigrette. Perfect make-ahead side dish.
Equipment
- Large pot To cook pasta
- Large Bowl To toss salad
Ingredients
- 12 ounces short pasta rotini, fusilli, or farfalle
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced and seeded
- 1 red bell pepper diced
- ½ cup olives Kalamata or green, pitted and sliced
- ½ cup fresh mozzarella bocconcini or cubed
- ¼ cup fresh basil chopped
- ¼ cup fresh parsley chopped
- ⅓ cup red wine vinegar
- ½ cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- ½ teaspoon dried oregano
- salt and pepper to taste
Instructions
- Cook pasta in salted boiling water until al dente. Drain and rinse under cold water.
- Whisk red wine vinegar, olive oil, Dijon mustard, garlic, oregano, salt, and pepper until emulsified.
- In a large bowl, toss cooled pasta with tomatoes, cucumber, bell pepper, olives, mozzarella, basil, and parsley.
- Pour dressing over the salad and mix gently to coat every ingredient.
- Cover and refrigerate for at least 30 minutes. Toss again and serve garnished with Parmesan if desired.
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