Description
A vibrant and flavorful Italian pasta salad that’s perfect for preparing ahead of time. Packed with fresh vegetables, tangy vinaigrette, and tender pasta, this salad is ideal for picnics, potlucks, or as a refreshing side dish.
Ingredients
12 ounces rotini pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup red bell pepper, diced
1/2 cup red onion, finely chopped
1/2 cup black olives, sliced
1/2 cup mozzarella cheese, cubed
1/4 cup fresh parsley, chopped
1/3 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil.
Add the rotini pasta and cook according to package instructions until al dente, about 8 to 10 minutes.
Drain the pasta and rinse under cold water to stop the cooking process and cool the pasta. Drain well.
In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, mozzarella cheese, and chopped parsley.
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic powder, salt, and black pepper until well combined.
Pour the dressing over the pasta salad and toss gently to coat all ingredients evenly.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow flavors to meld.
Before serving, toss the salad again and adjust seasoning with additional salt and pepper if needed.
- Prep Time: 20 minutes
- Cook Time: 10 minutes