Description

A bright, zesty pasta salad that’s as easy as it is delicious. This crowd-pleasing dish is perfect for potlucks, picnics, and quick lunches. Packed with colorful vegetables, tender pasta, and a tangy Italian dressing, it’s the kind of recipe that becomes a go-to in your weekly meal rotation. You can make it ahead of time, customize it with your favorite veggies or protein, and count on it to deliver fresh flavor in every bite. Whether you’re feeding a crowd or meal-prepping for the week, this pasta salad is a guaranteed winner.

Ingredients

Scale

12 oz rotini pasta (or any short pasta)
1 cup cherry tomatoes, halved
1 cup cucumber, chopped
1 red bell pepper, diced
½ small red onion, thinly sliced
½ cup black olives, sliced
1 cup mozzarella cubes or mini bocconcini (optional)
¼ cup fresh parsley or basil, chopped

2. For the Italian Dressing:

½ cup extra virgin olive oil
¼ cup red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
½ teaspoon sugar or honey (optional)

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Instructions

Cook pasta in salted water until al dente. Drain and rinse under cold water.
In a small bowl, whisk together all dressing ingredients until well combined.
In a large mixing bowl, combine pasta, tomatoes, cucumber, bell pepper, onion, olives, cheese, and herbs.
Pour in about ¾ of the dressing and toss gently to coat.
Cover and refrigerate for at least 30 minutes.
Before serving, toss again with remaining dressing if needed.
Taste and adjust seasoning.

Notes

For extra tang, add a splash of lemon juice or a few capers.
To add protein, mix in grilled chicken, chickpeas, or salami slices.
For a creamier version, add a spoonful of mayonnaise or Greek yogurt to the dressing.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Salad
Method: Boiling
Cuisine: American-Italian

Nutrition

Serving Size: 6
Calories: 310
Sugar: 3g
Sodium: 340mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 8g
Cholesterol: 10mg