Description
This Easy Pasta Salad is a vibrant and refreshing dish featuring rotini pasta, fresh vegetables, and mozzarella pearls, all tossed in a zesty Italian-style dressing. Perfect for picnics, potlucks, barbecues, or as a quick weekday lunch, it can be prepared ahead of time and enjoyed chilled.
Ingredients
Pasta and Vegetables
- 12 oz (340 g) rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- ½ cup sliced black olives
- ¼ cup red onion, finely chopped
- ½ cup mozzarella pearls
- ¼ cup chopped fresh parsley
Dressing
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1 garlic clove, minced
- Salt and black pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook until al dente, about 8-10 minutes. Drain the pasta and rinse under cold water to stop the cooking process and cool it for the salad.
- Prepare the dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, Italian seasoning, minced garlic, salt, and black pepper until well combined.
- Combine salad ingredients: In a large bowl, mix the cooled pasta with cherry tomatoes, cucumber, bell pepper, black olives, red onion, mozzarella pearls, and chopped parsley.
- Toss with dressing: Pour the dressing over the salad and toss thoroughly to evenly distribute the flavors throughout the pasta and vegetables.
- Chill before serving: Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Toss again before serving for best taste.
Notes
- Add grilled chicken, tuna, or chickpeas to make the salad a more substantial meal.
- Store the salad in an airtight container in the refrigerator for up to 3 days.
- If prepared ahead of time, toss the salad again before serving to redistribute the dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Italian-American
