Italian Pasta Salad : A Refreshing Meal
This vibrant and refreshing Italian pasta salad is full of Mediterranean flavors, with juicy tomatoes, briny olives, creamy mozzarella, and a zesty homemade vinaigrette. It’s perfect for summer barbecues, potlucks, or a light weekday lunch. Quick to prepare and great for making ahead, this dish is as colorful as it is delicious. You can have it ready in just 30 minutes, and it’s easy to customize with your favorite veggies or proteins.
Equipment
- 1 Large pot For boiling the pasta. Choose one big enough to allow pasta to cook evenly.
- 1 Colander To drain and rinse the cooked pasta.
- 1 Large mixing bowl To mix the pasta with vegetables, dressing, and other ingredients.
- 1 Small Mixing Bowl To prepare and whisk together the dressing ingredients.
- 1 Whisk or Fork Used to emulsify the dressing.
- 1 Chef’s Knife For chopping vegetables, herbs, and optional salami.
- 1 Cutting Board For safe and efficient chopping of ingredients.
- 1 Measuring Cups For accurate measurement of oil, vinegar, and other ingredients.
- 1 Measuring Spoons To measure spices, garlic, and seasoning accurately.
- 1 Serving Spoon or Tongs To toss and serve the salad.
- 1 Airtight container (optional) For storing leftovers in the fridge for up to 3 days.
Ingredients
For the Pasta Salad:
- 12 oz Pasta Rotini or fusilli work best for holding dressing.
- 1 cup Cherry Tomatoes Halved for a juicy, fresh bite.
- 1 medium Bell Pepper Diced; use red, yellow, or orange for color and sweetness.
- 1 cup Red Onion Thinly sliced; soak in water to reduce sharpness.
- 1/2 cup Kalamata Olives Pitted and sliced; adds a briny, salty flavor.
- 3/4 cup Mozzarella Pearls Or cubed fresh mozzarella for a creamy texture.
- 1 cup Artichoke Hearts Quartered; canned or marinated versions both work well.
- 1/4 cup Fresh Basil Chopped; substitute with parsley if desired.
- 1/4 cup Olive Oil Extra virgin preferred for flavor.
- 2 tbsp Apple Vinegar Adds tanginess to the dressing.
- 1 clove Garlic Minced or grated for extra punch.
- 1/2 tsp Dried Oregano Adds a classic Italian flavor.
- 1/4 tsp Salt Adjust to taste.
- 1/4 tsp Black Pepper Freshly ground preferred.
For the Dressing:
- 1/4 cup extra virgin olive oil
- 2 tbsp Apple vinegar
- 2 clove garlic, minced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain and rinse under cold water to stop the cooking process. This technique helps prevent the pasta from becoming mushy and removes excess starch, ensuring a better texture for the salad.
- Prepare the Dressing: In a small bowl, whisk together olive oil, Apple vinegar, minced garlic, dried oregano, red pepper flakes, salt, and pepper until well combined.
- Combine Ingredients: In a large mixing bowl, combine the cooked pasta, cherry tomatoes, red bell pepper, artichoke hearts, Kalamata olives, mozzarella, red onion, basil, parsley, and salami (if using).
- Dress the Salad: Pour the dressing over the pasta mixture and toss until everything is evenly coated.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. Before serving, toss the salad again and adjust seasoning if necessary.
Notes
- For a vegetarian version, omit the salami.
- This salad can be made up to a day in advance. If preparing ahead, consider adding fresh herbs just before serving to maintain their vibrant color and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.