Italian Pasta Salad Tips
A refreshing and flavorful Italian pasta salad with a tangy vinaigrette, fresh vegetables, and herbs. Perfect for picnics, potlucks, or a light meal.
Servings: 6
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 15 minutes
Total: 25 minutes
Ingredients
Main Ingredients
- 1 pound pasta (penne, rotini, or fusilli)
- 0.25 cup extra-virgin olive oil
- 2 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 0.5 cup red onion, finely diced
- 0.5 cup black olives, sliced
- 0.5 cup mozzarella cheese, cubed
- 0.25 cup fresh basil leaves, chopped
- 0.25 cup fresh parsley, chopped
Instructions
Preparation Steps
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper to make the dressing.
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, red onion, black olives, and mozzarella cheese.
- Pour the dressing over the pasta mixture and toss gently to coat evenly.
- Fold in the chopped fresh basil and parsley just before serving for maximum freshness.
Notes
Serve chilled or at room temperature. This salad can be made ahead of time and stored in the refrigerator for up to 2 days.