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Italian Pasta Salad

A refreshing and satisfying dish combining al dente pasta, fresh vegetables, and a tangy dressing, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 oz pasta (fusilli or rotini) Cook al dente
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumbers, diced
  • 1/2 cup red onion, diced
  • 1/2 cup black olives, sliced
  • 1 cup mozzarella cheese, cubed or pearls
  • 1/4 cup fresh basil, chopped
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried Italian herbs
  • Salt and pepper to taste

Method
 

Preparation
  1. Cook pasta according to package instructions. Drain and rinse under cold water to cool down.
  2. In a large bowl, combine cooked pasta, cherry tomatoes, cucumbers, red onion, black olives, mozzarella cheese, and basil.
  3. In a small bowl, whisk together olive oil, red wine vinegar, Italian herbs, salt, and pepper.
  4. Pour the dressing over the pasta salad and toss to combine well.
  5. Chill in the refrigerator for at least 30 minutes before serving.

Notes

To store, keep in an airtight container in the refrigerator for 3 to 5 days. Refresh leftovers with a little olive oil or vinegar.