Italian Vegetarian Pasta Salad (Printable Version)
Colorful Mediterranean pasta toss with fresh vegetables, mozzarella, and herb vinaigrette in 30 minutes.
# What You Need:
→ Pasta
01 - 14 oz short pasta (fusilli, penne, or farfalle)
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 small cucumber, diced
04 - 1 red bell pepper, diced
05 - 1 yellow bell pepper, diced
06 - ½ small red onion, thinly sliced
07 - ½ cup kalamata olives, pitted and halved
08 - ¼ cup sun-dried tomatoes, sliced
09 - ⅓ cup fresh basil leaves, torn
→ Cheese
10 - 5 oz fresh mozzarella balls (bocconcini), halved
11 - ⅓ cup grated Parmesan (optional)
→ Dressing
12 - ⅓ cup extra virgin olive oil
13 - 2 tablespoons red wine vinegar
14 - 1 clove garlic, minced
15 - 1 teaspoon Dijon mustard
16 - ½ teaspoon dried oregano
17 - Salt and freshly ground black pepper, to taste
# How To Make:
01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain well and rinse under cold running water to halt further cooking. Set aside to cool completely.
02 - While the pasta cools, halve the cherry tomatoes, dice the cucumber and both bell peppers, thinly slice the red onion, pit and halve the kalamata olives, slice the sun-dried tomatoes, and tear the fresh basil leaves. Combine all prepared vegetables in a large mixing bowl.
03 - Add the cooled pasta to the bowl with the prepared vegetables and toss gently to distribute evenly.
04 - In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, Dijon mustard, and dried oregano until fully emulsified. Season with salt and freshly ground black pepper to taste.
05 - Pour the dressing over the pasta and vegetable mixture. Toss thoroughly to ensure every component is evenly coated.
06 - Gently fold in the halved bocconcini and grated Parmesan, if using, taking care not to break apart the mozzarella balls.
07 - Taste the salad and adjust salt and pepper as needed. Refrigerate for at least 15 minutes before serving to allow the flavors to meld together.
08 - Serve chilled or at room temperature, garnished with additional torn basil leaves if desired.
# Expert Advice:
01 -
- It comes together in the time it takes pasta to cool, which means you can make it right now and eat it before anyone asks what is for dinner.
- The Mediterranean flavors only deepen as it sits, so leftovers the next day taste even better than the first bite.
02 -
- Do not skip the cold water rinse on the pasta because residual heat will continue cooking it and you will end up with a gummy, clumpy salad that no dressing can save.
- Letting the salad rest in the fridge for a full hour instead of fifteen minutes transforms it from good to unforgettable because the vegetables release juices that marry with the vinaigrette.
03 -
- Halve the cherry tomatoes directly into the serving bowl so every drop of juice lands where it belongs instead of on your cutting board.
- Whisk the dressing in a jar with a tight lid and shake vigorously because nothing emulsifies faster and you can store leftovers without dirtying another container.