Easy Pasta Salad

A colorful and vibrant salad that's perfect for warm-weather gatherings, offering a refreshing blend of pasta, fresh vegetables, and creamy mozzarella cheese.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Lunch, Salad, Side Dish

Cuisine: Italian, Mediterranean

Calories: 320

Ingredients Method Notes

Ingredients

Pasta and Vegetables

8 ounces pasta (e.g., rotini or penne) Choose shapes that hold dressing well.
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup bell pepper, diced
1/2 cup red onion, diced
1 cup mozzarella cheese, cubed Can be replaced with tofu or avocado for a vegan option.

Dressing

1/4 cup olive oil
2 tablespoons vinegar (e.g., red wine or balsamic)
1 teaspoon Italian seasoning
Salt and pepper to taste

Method

Cooking the Pasta

Cook the pasta according to package instructions. Drain it and rinse under cold water to cool it down quickly.

Combining Ingredients

In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell pepper, red onion, and mozzarella cheese.

Making the Dressing

In a separate small bowl, whisk together the olive oil, vinegar, Italian seasoning, salt, and pepper.

Final Mixing

Pour the dressing over the pasta salad and toss it to combine, ensuring everything is evenly coated.
Refrigerate for at least 30 minutes before serving for the best flavor.

Notes

Serve chilled or at room temperature. This salad pairs well with grilled meats or as a standalone dish for potlucks. Add fresh herbs like basil or parsley for garnish. Store in an airtight container for up to 3 days in the refrigerator.