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A photo of a white ceramic bowl filled with a zesty Italian pasta salad. The salad is garnished with chopped parsley and cracked black pepper. The salad features spiral pasta, vibrant vegetables, and olives, and is served chilled. The bowl rests on a marble kitchen counter, with a fork and a linen napkin beside it.

Zesty Italian Pasta Salad

This zesty Italian pasta salad is loaded with fresh vegetables, spiral pasta, and a tangy homemade dressing. It’s quick to make, easy to customize, and perfect for potlucks, lunches, or light dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Lunch Recipes, Side Dishes
Cuisine American, Italian
Servings 6 servings

Equipment

  • Large pot For boiling pasta
  • Mixing bowl For combining all salad ingredients
  • whisk For mixing the dressing

Ingredients
  

  • 8 oz rotini pasta or fusilli
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber sliced
  • ¼ cup red onion thinly sliced
  • ⅓ cup black olives sliced
  • ¼ cup olive oil for dressing
  • 2 tablespoons red wine vinegar for dressing
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano

Instructions
 

  • Cook rotini pasta until al dente. Drain and rinse under cold water.
  • In a large bowl, combine cherry tomatoes, cucumber, red onion, and black olives.
  • In a separate bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, and oregano.
  • Add cooked pasta to the vegetable mixture and pour the dressing over. Toss until well coated.
  • Refrigerate for at least 30 minutes before serving. Toss again and adjust seasoning if needed.

Notes

  • Add mozzarella balls or chickpeas for extra protein.
  • Fresh herbs like parsley or basil boost flavor just before serving.
  • Double the dressing if making ahead—it absorbs while chilling.
Keyword Italian pasta salad, pasta salad, zesty pasta salad
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