Italian Pasta Salad (Printable)
Bright cold pasta with tomatoes, mozzarella, olives and basil in a tangy red wine vinaigrette—ideal for picnics.
# Ingredient List:
→ Pasta
01 - 9 oz short pasta such as rotini, fusilli, or penne
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1/2 red onion, thinly sliced
04 - 1/2 cup cucumber, diced
05 - 1/2 cup red bell pepper, diced
06 - 1/2 cup black olives, sliced
→ Cheese & Protein
07 - 3.5 oz bocconcini mozzarella balls, halved
08 - 2 tablespoons grated Parmesan (optional)
→ Dressing
09 - 4 tablespoons extra virgin olive oil
10 - 2 tablespoons red wine vinegar
11 - 1 garlic clove, minced
12 - 1 tablespoon fresh basil, chopped (or 1 teaspoon dried)
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon freshly ground black pepper
# How to Make:
01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain well and rinse under cold running water until completely cooled. Set aside.
02 - In a large mixing bowl, toss together the cooled pasta, halved cherry tomatoes, sliced red onion, diced cucumber, diced red bell pepper, sliced black olives, and halved bocconcini mozzarella balls.
03 - In a small bowl or mason jar, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, chopped basil, dried oregano, salt, and freshly ground black pepper until well emulsified.
04 - Pour the vinaigrette over the pasta and vegetable mixture. Gently toss until every ingredient is evenly coated with the dressing.
05 - Sprinkle grated Parmesan over the top if desired. Serve immediately at room temperature, or cover and refrigerate for 1 to 2 hours to allow the flavors to meld before serving.
# Helpful Tips:
01 -
- The dressing soaks into every ridge and curve of the pasta overnight, making leftovers taste even better than day one.
- Everything chops small and cooks fast, so you spend maybe twenty minutes total before the fridge does all the real work.
02 -
- Rinsing the pasta feels wrong if you grew up Italian, but cold pasta salad needs the starch washed off or it turns into a gummy clump.
- The dressing will pool at the bottom overnight, so give everything a good toss before serving the next day.
03 -
- Dress the salad while the pasta is still slightly warm so it drinks in the vinaigrette like a sponge before the chill sets in.
- Double the dressing recipe and keep half in the fridge to revive leftovers the next day.