Italian Pasta Salad

$- 12 oz (340g) rotini or fusilli pasta - 1 cup cherry tomatoes, halved - 1 cup cucumber, diced - 1/2 cup black olives, sliced - 1/2 cup pepperoncini, sliced - 1/2 cup mozzarella balls (bocconcini), drained - 1/4 cup red onion, finely chopped - 1/4 cup fresh basil, chopped - 2 tablespoons red wine vinegar (for tanginess) - Fresh arugula for serving - Additional herbs or veggies for customization - 1/4 cup extra virgin olive oil - 1 teaspoon dried oregano - Salt and pepper to taste To make the best Italian pasta salad, use fresh and colorful ingredients. Start with rotini or fusilli pasta. They hold the dressing well and look fun on the plate. Add cherry tomatoes for sweetness and cucumber for crunch. Black olives and pepperoncini give the salad a zesty kick. Don't forget the mozzarella balls! They add creaminess and make the salad feel special. Fresh basil brings a lovely aroma and bright flavor. You can also add red onion for a little bite. For a tangy twist, include red wine vinegar in your dressing. This ingredient can make the salad pop! If you want, serve the salad on a bed of fresh arugula. It adds a nice touch and enhances the look. The dressing is simple yet flavorful. Combine extra virgin olive oil, dried oregano, salt, and pepper. Whisk them together until well blended. This dressing pulls all the flavors together beautifully. For the full recipe, check the section above. First, boil a pot of salted water. Add 12 ounces of rotini or fusilli pasta. Cook the pasta according to the package instructions until it is al dente. This usually takes about 8-10 minutes. Once cooked, drain the pasta in a colander. Then, cool it quickly under cold running water. This helps stop the cooking process and keeps the pasta firm. While the pasta cooks, you can prepare your vegetables. Start by chopping 1 cup of cherry tomatoes in half. Next, dice 1 cup of cucumber into small pieces. Slice 1/2 cup of black olives and 1/2 cup of pepperoncini. Lastly, finely chop 1/4 cup of red onion. These fresh veggies add color and crunch to your salad. In a large mixing bowl, combine the cooled pasta with all the chopped vegetables. Add the sliced black olives, pepperoncini, and the chopped red onion. Toss in 1/2 cup of mozzarella balls and 1/4 cup of fresh basil. Mixing these ingredients together creates a vibrant and tasty blend. To make the dressing, take a small bowl. Whisk together 1/4 cup of extra virgin olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of dried oregano, salt, and pepper to taste. This dressing adds a zesty punch to your salad. Pour the dressing over the pasta and vegetable mixture in the bowl. Toss gently to ensure every piece is coated well. Cover the bowl and chill it in the refrigerator for at least 30 minutes. This cooling time allows the flavors to mix and become more delicious. When you're ready to serve, give the salad a good stir. For a fresh touch, serve it over a bed of arugula. You can also garnish it with extra basil leaves and a drizzle of olive oil for a beautiful finish. Enjoy this refreshing dish as a side or a main course! For the complete recipe, check out the Full Recipe. Cooking pasta al dente is key. This means it should be firm to the bite. To achieve this, cook your rotini or fusilli for 1-2 minutes less than the package suggests. Test it a minute early. It should have a slight chew when you taste it. After cooking, rinsing the pasta is very important. Rinse it under cold water right after draining. This stops the cooking process and cools the pasta quickly. It prevents clumping and keeps the pasta from getting mushy. You can make this Italian pasta salad your own. Try adding diced bell peppers or artichokes for extra color and flavor. You can also swap out the mozzarella for feta cheese if you enjoy a sharper taste. When it comes to dressing, adjust it to your liking. Add more olive oil for richness or more vinegar for a tangy kick. Taste as you mix to find what you like best. Preparing this salad ahead saves time. You can cook the pasta and chop the veggies a day before. Store them in separate containers in the fridge. This keeps everything fresh and crisp. When you’re ready to eat, combine the ingredients and add the dressing. Leftovers are great too! Store them in a sealed container. They last up to three days in the fridge. Just remember, the flavors get stronger over time. {{image_2}} For a delicious Mediterranean twist, you can add feta cheese and bell peppers. Feta gives a nice salty flavor, and bell peppers add crunch. You can also include artichokes and capers. Both ingredients bring a unique taste and extra texture to your salad. If you want to make your pasta salad more filling, incorporate grilled chicken or shrimp. These proteins will add great flavor. For a vegetarian option, use chickpeas. They are rich in protein and make the dish hearty. Using seasonal vegetables can elevate your Italian pasta salad. For example, add zucchini or asparagus in the summer. They bring freshness and color. You can also adjust the dressing based on fresh herbs available. Basil, parsley, or dill can add a bright touch to your dish. Explore the [Full Recipe](#) for more ideas! Store your Italian pasta salad in an airtight container. This keeps it fresh for up to five days. Always check for signs of spoilage. If you see mold or a bad smell, throw it away. Fresh ingredients can spoil quickly, so be careful. Can you freeze pasta salads? Yes, but it may change the texture. If you choose to freeze it, place the salad in a freezer-safe container. When you are ready to eat, let it thaw in the fridge overnight. Serve it cold. Mix in fresh herbs or veggies for a vibrant taste. To enjoy leftover salad, you can eat it cold or warm it slightly. If you want to reheat it, do so gently on low heat. You can also repurpose it by adding grilled chicken or more veggies. This gives your meal a fresh twist. Create a new dish with the leftovers and have fun with it! Yes, you can use whole wheat pasta! Whole wheat pasta adds fiber and nutrients. It has a nuttier taste and a firmer bite than regular pasta. This change can make your Italian Pasta Salad more filling. Just remember to cook it a bit less for the best texture. You can store your Italian Pasta Salad in the fridge for up to three days. Keep it in an airtight container for optimal freshness. After three days, the salad may lose its crunch and flavor. Always check for any signs of spoilage before eating. Absolutely! To make this salad vegan, skip the mozzarella. You can use vegan cheese or add extra veggies instead. For the dressing, use a vegan-friendly olive oil and vinegar mix. This keeps the salad flavorful and plant-based. Italian Pasta Salad is great for picnics, barbecues, or potlucks. It pairs nicely with grilled meats or a fresh loaf of bread. You can also serve it as a light lunch. It’s colorful and appeals to everyone! To serve more people, simply double the ingredients. For example, use 24 oz of pasta and double the veggies. Keep the dressing ratios the same for the best flavor. This way, you can feed a crowd while keeping it tasty. To enhance flavors, add fresh herbs like parsley or oregano. You can also use sun-dried tomatoes for a tangy kick. A sprinkle of red pepper flakes adds heat. These small additions can make a big difference in taste. Check the [Full Recipe] for more ideas! This Italian Pasta Salad is easy and tasty. By mixing quality ingredients, you achieve great flavor. You learned to cook and store this dish. You can customize it for any meal. Remember to use fresh veggies and herbs for the best taste. Try your variations and enjoy. This salad fits any table or event. Get creative and have fun with it!$

Discover the perfect Italian Pasta Salad with a Zesty Twist that brings vibrant flavors to your table! This easy, refreshing recipe combines rotini pasta with cherry tomatoes, cucumbers, olives, and mozzarella, all tossed in a zesty dressing. Ideal for picnics and gatherings, this salad will impress your guests. Click through to explore this recipe and make your next meal unforgettable!

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Ingredients

12 oz (340g) rotini or fusilli pasta

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/2 cup black olives, sliced

1/2 cup pepperoncini, sliced

1/2 cup mozzarella balls (bocconcini), drained

1/4 cup red onion, finely chopped

1/4 cup fresh basil, chopped

1/4 cup extra virgin olive oil

2 tablespoons red wine vinegar (optional for a tangy taste without alcohol)

1 teaspoon dried oregano

Salt and pepper to taste

Optional: Fresh arugula for serving

Instructions

Cook the Pasta: In a large pot of salted boiling water, cook the rotini or fusilli pasta according to package instructions until al dente. Drain and rinse under cold water to cool completely.

Prepare the Vegetables: While the pasta is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, slice the black olives and pepperoncini, and finely chop the red onion.

Combine Ingredients: In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, black olives, pepperoncini, mozzarella balls, red onion, and chopped basil.

Make the Dressing: In a separate small bowl, whisk together the extra virgin olive oil, red wine vinegar (if using), dried oregano, salt, and pepper to create the dressing.

Mix It Up: Pour the dressing over the pasta and vegetable mixture. Toss everything together gently until well combined and the pasta is coated with the dressing.

Chill: Cover the salad and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld.

Serve: Before serving, give the pasta salad a good stir. Serve it over a bed of arugula for added freshness if desired.

Prep Time 15 mins | Total Time 1 hr | Servings 6-8

- Presentation Tips: Serve in a large bowl or individual cups, garnished with fresh basil leaves and a drizzle of olive oil on top for a vibrant finish.