Italian Pasta Salad is a delightful dish that embodies the vibrant flavors of Mediterranean cuisine. With its colorful medley of fresh vegetables, zesty olives, and fragrant herbs, this salad is not just a side dish but a celebration of Italian culinary tradition.
Ingredients
Scale:
1 pound (16 oz) of tri-color rotini or penne pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red onion, finely chopped
1/2 cup black olives, sliced
1/2 cup green olives, sliced
1/2 cup bell peppers (red, yellow, or green), diced
1 cup mozzarella cheese, cubed or mozzarella pearls
1/2 cup feta cheese, crumbled
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
Instructions
In a large pot, bring salted water to a boil. Add the tri-color rotini or penne pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
Once cooked, drain the pasta in a colander and rinse under cold water to stop the cooking process. Allow it to cool completely.
While the pasta is cooling, chop the cherry tomatoes, cucumber, red onion, bell peppers, and olives. Place them in a large mixing bowl.
Add the cubed mozzarella and crumbled feta cheese to the bowl of vegetables. Gently toss to combine.
In a separate bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper until emulsified.
Once the pasta is cool, add it to the bowl with the vegetables and cheese. Pour the dressing over the top and toss everything together until well coated.
Gently fold in the chopped basil and parsley, ensuring they are evenly distributed throughout the salad.
Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
