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Brief Outline
- Title: Italian Pasta Salad Recipe
- Short Intro Paragraph
- Full Recipe Introduction
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Why You’ll Love This Recipe
– 6–10 bullets
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Ingredients
– list with substitutions and tips
- Image tag
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Directions
– numbered steps with tips
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Servings & Timing
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Variations
– 4–6 one-sentence twists
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Storage & Reheating
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Notes
– personal testing tips
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FAQs
– 6–8 Q&A
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Conclusion
– recap + call-to-action
Italian Pasta Salad Recipe
Looking for the perfect Italian Pasta Salad Recipe that’s healthy, vegetarian, simple, and bursting with Mediterranean flavor? This fresh, delicious side dish is easy, quick, and ideal for summer gatherings or a colorful weeknight meal.
A cool breeze, the clink of glasses on the porch, and a bowl of bright, zesty pasta salad—honestly, nothing screams “summertime” quite like this classic Italian Pasta Salad Recipe. I first whipped this up during a family reunion, tweaking it over three seasons until I landed on a version that’s crunchy, creamy, and totally satisfying. Combining tri-color rotini, crisp veggies, creamy mozzarella, and a tangy homemade vinaigrette, it celebrates Italian cuisine with a healthy twist. Plus, it’s vegetarian, gluten-friendly if you swap in chickpea pasta, and so fresh you’ll swear you’re strolling a seaside market in the Mediterranean.
Why You’ll Love This Recipe
• No oven needed—just boil pasta and chop veggies.
• Ready in under 30 minutes, making it perfect for busy weeknights.
• Vegetarian and easily made vegan or gluten-free.
• Colorful mix of red, green, and yellow for an eye-catching side dish.
• Light, heart-healthy dressing (olive oil + vinegar) without mayo.
• Big batch friendly for potlucks, BBQs, or picnic platters.
• Keeps well—flavors deepen after a day in the fridge.
• Customizable: swap in seasonal produce or your favorite cheese.
Ingredients
• 12 oz tri-color rotini pasta (use whole-grain or chickpea pasta for extra fiber)
• 1 cup cherry tomatoes, halved (choose firm, ripe ones)
• 1 cup cucumber, diced (English cukes work great—less seedy)
• ½ cup red bell pepper, finely chopped
• ½ cup yellow bell pepper, finely chopped
• ½ cup Kalamata olives, pitted and sliced (or green olives if you prefer)
• 1 cup mini mozzarella balls (bocconcini), halved
• ¼ cup red onion, thinly sliced (soak in cold water 5 minutes to soften the bite)
• ¼ cup fresh basil, chiffonade (or substitute fresh parsley)
• ¼ cup extra-virgin olive oil (choose a fruity California or Tuscan brand)
• 3 tbsp red wine vinegar (or white balsamic for a sweeter note)
• 1 tsp dried oregano (or 1 tbsp fresh, chopped)
• ½ tsp garlic powder (or 1 small clove, minced)
• Salt and pepper to taste (start with ½ tsp salt)
Directions
1. Bring a large pot of salted water to a boil. Add rotini and cook 8–10 minutes until al dente—taste a twist to check.
2. While pasta cooks, prep veggies: halve tomatoes, dice cucumber and peppers, slice olives, and thinly slice onion. Toss everything in a big bowl.
3. Drain pasta and rinse under cold water to stop cooking; this keeps it firm and prevents stickiness. Drain well so your salad isn’t watery.
4. Add pasta to the veggie bowl. Gently fold in mozzarella and basil. Give it a quick toss—see those vibrant colors pop?
5. In a small jar, combine olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper. Screw on lid and shake until emulsified.
6. Pour dressing over salad and toss until everything’s evenly coated. If you have time, let it rest 10–15 minutes so flavors mingle—though you can serve it right away.
7. Taste, adjust salt or vinegar if needed. Serve chilled or at room temperature.
Servings & Timing
Makes 6–8 servings
Prep Time: 15 minutes
Chill Time: 10–15 minutes (optional)
Total Time: about 30 minutes
Variations
• Add cooked artichoke hearts and sun-dried tomatoes for extra tang.
• Swap feta for mozzarella and drizzle lemon juice for a Greek twist.
• Stir in grilled chicken or chickpeas to make it a protein-packed main.
• Use bow-tie pasta or shells for a playful change in texture.
• Mix in arugula or baby spinach right before serving for added greens.
• Sprinkle red pepper flakes if you like a little heat.
Storage & Reheating
Store in an airtight container in the fridge up to 4 days. Olives and tomatoes release water over time; drain off excess liquid before serving. No reheating needed—this salad is best served chilled or at room temperature. For a make-ahead hack, prep dressing and chop produce a day ahead, keeping pasta separate until the day of serving.
Notes
• I learned that rinsing pasta under cold water is a game-changer for texture—no gummy noodles here.
• If your tomatoes are too juicy, deseed them to avoid a soupy salad.
• Letting the salad sit an hour before serving lets the oregano and vinegar mellow.
• For party prep, halve the recipe; this one scales well if you double for a larger crowd.
FAQs
Q: Can I make this vegan?
A: Absolutely—just swap mozzarella for cubed tofu or vegan cheese and ensure your pasta is egg-free.
Q: What’s the best way to prevent sogginess?
A: Rinse pasta and veggies well, drain thoroughly, and dress the salad just before serving.
Q: Can I freeze this salad?
A: It’s best enjoyed fresh; freezing changes the texture of tomatoes and mozzarella.
Q: How can I add more protein?
A: Stir in grilled shrimp, diced chicken, canned tuna, or a can of rinsed chickpeas.
Q: Is this gluten-free?
A: Yes—use certified gluten-free pasta like brown-rice or chickpea rotini.
Q: What can I use instead of red wine vinegar?
A: White wine vinegar or apple cider vinegar both work; adjust quantity to taste.
Conclusion
This Italian Pasta Salad Recipe blends vibrant veggies, tender pasta, and a zesty dressing into a healthy, vegetarian side dish that’s easy, quick, and perfect for summer gatherings. Give it a try at your next BBQ or potluck—then come back and let me know how it turned out, or explore my Lemon Orzo Salad for more Mediterranean flair!
Italian Pasta Salad Recipe
Ingredients
- 12 oz tri-color rotini pasta use whole-grain or chickpea pasta for extra fiber
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup red bell pepper finely chopped
- 1/2 cup yellow bell pepper finely chopped
- 1/2 cup Kalamata olives pitted and sliced (or green olives if you prefer)
- 1 cup mini mozzarella balls (bocconcini) halved
- 1/4 cup red onion thinly sliced (soak in cold water 5 minutes to soften the bite)
- 1/4 cup fresh basil chiffonade (or substitute fresh parsley)
- 1/4 cup extra-virgin olive oil choose a fruity California or Tuscan brand
- 3 tbsp red wine vinegar or white balsamic for a sweeter note
- 1 tsp dried oregano or 1 tbsp fresh, chopped
- 1/2 tsp garlic powder or 1 small clove, minced
- Salt and pepper to taste (start with 1/2 tsp salt)
Instructions
- Bring a large pot of salted water to a boil. Add rotini and cook 8–10 minutes until al dente—taste a twist to check.
- While pasta cooks, prep veggies: halve tomatoes, dice cucumber and peppers, slice olives, and thinly slice onion. Toss everything in a big bowl.
- Drain pasta and rinse under cold water to stop cooking; then add it to the veggie bowl. Gently fold in mozzarella and basil.
- In a small jar, combine olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper. Shake until emulsified.
- Pour dressing over salad and toss until everything’s evenly coated. Let it rest for flavors to mingle.
- Taste, adjust salt or vinegar if needed. Serve chilled or at room temperature.
