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Easy Classic Italian Pasta Salad Recipe Perfect for Fresh Summer Meals

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A quick and easy Italian pasta salad combining al dente pasta, fresh veggies, and a tangy vinaigrette, perfect for summer gatherings and potlucks.

Ingredients

Scale
  • 12 ounces (340 grams) rotini or penne pasta
  • 1 ½ cups cherry tomatoes, halved
  • 1 medium cucumber, diced
  • ¼ cup red onion, finely chopped
  • ½ cup black olives, sliced (Kalamata or black olives)
  • ½ cup green bell pepper, diced
  • ⅓ cup (80 ml) extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon honey or sugar (optional)
  • ½ cup cubed mozzarella or crumbled feta cheese (optional)
  • A handful of fresh basil, roughly chopped

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add 12 ounces (340 grams) of rotini or penne pasta and cook according to package instructions, usually 9-11 minutes, until just al dente. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and rinse under cold water until completely cooled. Set aside to drain thoroughly.
  3. While the pasta cooks, halve 1 ½ cups cherry tomatoes, dice 1 medium cucumber, chop ¼ cup red onion finely, slice ½ cup black olives, and dice ½ cup green bell pepper.
  4. In a small bowl, whisk together ⅓ cup (80 ml) extra virgin olive oil, 3 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, 2 minced garlic cloves, 1 teaspoon dried Italian seasoning, salt and pepper to taste, and 1 teaspoon honey or sugar (optional) until smooth and emulsified.
  5. In a large mixing bowl, combine the cooled pasta, veggies, and dressing. Toss gently but thoroughly so every piece is coated.
  6. Fold in ½ cup cubed mozzarella or crumbled feta and a handful of roughly chopped fresh basil leaves. Toss lightly to combine.
  7. Cover the salad and refrigerate for at least 30 minutes before serving to let flavors meld.

Notes

Rinse pasta with cold water after cooking to stop cooking and prevent mushiness. Use good-quality olive oil for best flavor. Toss salad gently and chill for at least 30 minutes before serving. Adjust seasoning after chilling if needed. For gluten-free, use gluten-free pasta; for dairy-free, omit cheese or use plant-based alternatives.

Nutrition

Keywords: Italian pasta salad, summer salad, easy pasta salad, potluck recipe, picnic salad, vegetarian pasta salad

Find it online: https://evabakery.com/easy-classic-italian-pasta-salad-recipe-perfect-for-fresh-summer-meals/