Italian Pasta Salad Recipe
Let’s take a little trip to flavor town with my absolute summer staple – this Italian Pasta Salad is about to become your new go-to for every picnic, barbecue, or lunch al fresco! 🌞🥗
In my delightful Italian Pasta Salad, I love how the tangy burst of cherry tomatoes pairs with the creamy halves of mozzarella balls. The fresh crunch of diced cucumber and red bell pepper adds a refreshing texture, while the briny black olives perfectly complement the tender rotini pasta.
The vibrant combination of fresh basil and parsley elevates the flavors, and a drizzle of Italian dressing ties it all together. With the added touch of freshly grated Parmesan cheese, this dish becomes a harmonious melody of tastes and textures, all balanced to perfection, and ideal for a nutrient-packed meal.
Italian Pasta Salad Recipe Ingredients
- Rotini Pasta: Versatile whole grains loaded with complex carbohydrates, providing energy.
- Cherry Tomatoes: Juicy and sweet, packed with vitamins A and C, and antioxidants.
- Red Onion: Adds a pungent bite, rich in antioxidants, fights inflammation.
- Cucumber: Hydrating and crisp, low in calories, contains vitamin K and potassium.
- Black Olives: Salty and savory, good source of healthy fats and Vitamin E.
- Mozzarella Balls: Creamy and mild, rich in protein and calcium.
Italian Pasta Salad Recipe Ingredient Quantities
- 12 ounces rotini pasta
- 1 pint cherry tomatoes, halved
- 1 small red onion, finely chopped
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1 can (2.25 ounces) sliced black olives, drained
- 8 ounces mozzarella balls, halved
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 3/4 cup Italian dressing
- Salt and pepper, to taste
How to Make this Italian Pasta Salad Recipe
1. Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain, rinse with cold water, and set aside to cool.
2. In a large mixing bowl, combine the halved cherry tomatoes, finely chopped red onion, diced cucumber, and diced red bell pepper.
3. Add the drained sliced black olives and halved mozzarella balls to the bowl with the vegetables.
4. Sprinkle the freshly grated Parmesan cheese over the mixture, followed by the chopped fresh parsley and basil.
5. Add the cooled pasta to the bowl with the vegetables and cheese.
6. Pour the Italian dressing over the pasta and vegetable mixture.
7. Gently toss all ingredients together until well combined and evenly coated with the dressing.
8. Season with salt and pepper to taste, adjusting as needed.
9. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld.
10. Before serving, toss the salad again and adjust seasoning if necessary. Enjoy your Italian Pasta Salad chilled.
Italian Pasta Salad Recipe Equipment Needed
1. Large pot
2. Stove
3. Colander
4. Large mixing bowl
5. Chef’s knife
6. Cutting board
7. Grater
8. Measuring cups
9. Mixing spoon or spatula
10. Plastic wrap or bowl lid
FAQ
- Can I make this pasta salad ahead of time? Yes, you can prepare the pasta salad up to 24 hours in advance. Just store it in the refrigerator, and give it a good stir before serving.
- What can I substitute for rotini pasta? You can use any short pasta like penne, fusilli, or farfalle. Just choose one with grooves to hold the dressing well.
- Is there an alternative to mozzarella balls? Absolutely. You can use diced regular mozzarella or even cubed provolone for a different flavor.
- How can I make this dish gluten-free? Simply swap out the rotini pasta for a gluten-free pasta option while keeping the rest of the ingredients the same.
- Can I use a different dressing? Definitely. A balsamic vinaigrette or lemon-herb dressing would also work well with the flavors in this salad.
- How long will leftovers last? Leftovers will last in the refrigerator for 3 to 4 days if stored in an airtight container.
Italian Pasta Salad Recipe Substitutions and Variations
- Instead of rotini pasta, you can use penne, fusilli, or farfalle.
- Substitute cherry tomatoes with grape tomatoes or heirloom tomatoes for a colorful twist.
- If you don’t have red onion, consider using green onions or shallots.
- Swap out the cucumber for zucchini or omit it altogether.
- If mozzarella balls are not available, use cubed mozzarella or feta cheese for a tangy flavor.
Pro Tips
1. Infuse the Pasta: After cooking and cooling the pasta, consider adding a splash of the Italian dressing and letting it sit for about 10 minutes. This step allows the pasta to absorb some of the dressing flavor, enhancing the overall taste of the dish.
2. Roast the Vegetables: For an extra layer of flavor, lightly roast the cherry tomatoes and bell pepper before adding them to the salad. This can bring out their natural sweetness and add depth to the salad.
3. Herb Enhancement: To intensify the herb flavors, gently bruise the parsley and basil with the back of a spoon before chopping. This releases their natural oils and heightens their aroma and taste in the salad.
4. Fresh Mozzarella Upgrade: Consider using marinated mozzarella balls for an additional burst of flavor. You can also make your own by marinating plain mozzarella in olive oil, garlic, and herbs like oregano or thyme for at least an hour before using.
5. Chill Time: For optimal flavor, prepare the salad a day in advance. Giving it additional time in the refrigerator allows the flavors to fully meld, making the salad even more delicious when it’s time to serve.
Italian Pasta Salad Recipe
My favorite Italian Pasta Salad Recipe
Equipment Needed:
1. Large pot
2. Stove
3. Colander
4. Large mixing bowl
5. Chef’s knife
6. Cutting board
7. Grater
8. Measuring cups
9. Mixing spoon or spatula
10. Plastic wrap or bowl lid
Ingredients:
- 12 ounces rotini pasta
- 1 pint cherry tomatoes, halved
- 1 small red onion, finely chopped
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1 can (2.25 ounces) sliced black olives, drained
- 8 ounces mozzarella balls, halved
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 3/4 cup Italian dressing
- Salt and pepper, to taste
Instructions:
1. Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain, rinse with cold water, and set aside to cool.
2. In a large mixing bowl, combine the halved cherry tomatoes, finely chopped red onion, diced cucumber, and diced red bell pepper.
3. Add the drained sliced black olives and halved mozzarella balls to the bowl with the vegetables.
4. Sprinkle the freshly grated Parmesan cheese over the mixture, followed by the chopped fresh parsley and basil.
5. Add the cooled pasta to the bowl with the vegetables and cheese.
6. Pour the Italian dressing over the pasta and vegetable mixture.
7. Gently toss all ingredients together until well combined and evenly coated with the dressing.
8. Season with salt and pepper to taste, adjusting as needed.
9. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld.
10. Before serving, toss the salad again and adjust seasoning if necessary. Enjoy your Italian Pasta Salad chilled.
