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Italian Pasta Salad

A bright, easy-to-make pasta salad that's perfect for potlucks and gatherings, made with colorful veggies and a zesty homemade dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Lunch, Side Dish
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the salad
  • 16 ounces rotini or farfalle pasta Use sturdy pasta shapes that hold dressing well.
  • 1 cup cherry tomatoes, halved Bright and sweet.
  • 1 cup cucumbers, diced Fresh and crunchy.
  • 1/2 cup red onion, diced Adjust amount according to taste.
  • 1 cup bell peppers, diced For color and crunch.
  • 1/2 cup black olives, sliced Briny flavor.
  • 1/2 cup pepperoncini, sliced For a tangy kick.
  • 1 cup mozzarella, cubed or bocconcini Creamy addition.
  • 1 cup salami or grilled chicken, diced Protein option.
  • 1/4 cup fresh basil, chopped For freshness.
For the dressing
  • 1/2 cup extra virgin olive oil Base of the dressing.
  • 1/4 cup red wine vinegar For acidity.
  • 1 tablespoon Dijon mustard Adds a tangy flavor.
  • 1 clove minced garlic For flavor.
  • 1 teaspoon dried oregano Herby taste.
  • 1 teaspoon dried basil Enhances Italian flavors.
  • 1 teaspoon sugar or honey To balance acidity.
  • 1/4 teaspoon crushed red pepper For heat.
  • 1/2 teaspoon kosher salt To taste.
  • 1/4 teaspoon black pepper To taste.

Method
 

Preparation
  1. Boil the pasta in well-salted water until just past al dente. Drain and rinse briefly with cool water.
  2. While the pasta cooks, chop the cherry tomatoes, cucumbers, red onion, bell pepper, black olives, pepperoncini, and protein of choice.
  3. Toss warm pasta with a few tablespoons of dressing right away to lock in flavor.
  4. Add the chopped veggies, olives, and proteins to the pasta.
  5. Fold in most of the cheese and herbs, saving a little for the top.
  6. Pour in more dressing and toss gently until everything is coated but not swimming.
  7. Chill for 30 to 60 minutes.
  8. Right before serving, add remaining dressing as needed, then finish with fresh basil, cracked pepper, and a squeeze of lemon if desired.

Notes

For best texture, store extra dressing separately and toss again before serving. If pasta seems dry after chilling, add a drizzle of olive oil and a splash of vinegar.