Italian Pasta Salad (Print Version)

Cold Italian pasta with cherry tomatoes, mozzarella, olives and zesty red wine vinaigrette — ideal for picnics.

# What You Need:

→ Pasta

01 - 9 oz short pasta (rotini, fusilli, or penne)

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1/2 red onion, thinly sliced
04 - 1/2 cup cucumber, diced
05 - 1/2 cup red bell pepper, diced
06 - 1/2 cup black olives, sliced

→ Cheese

07 - 3.5 oz fresh mozzarella balls (bocconcini), halved
08 - 2 tablespoons grated Parmesan (optional)

→ Vinaigrette Dressing

09 - 4 tablespoons extra virgin olive oil
10 - 2 tablespoons red wine vinegar
11 - 1 garlic clove, minced
12 - 1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon kosher salt
15 - 1/4 teaspoon freshly ground black pepper

# How-To Steps:

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 until completely cooled. Set aside.
02 - In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, sliced red onion, diced cucumber, diced red bell pepper, sliced black olives, and halved mozzarella balls. Toss gently to distribute evenly.
03 - In a small bowl or mason jar, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, chopped basil, dried oregano, salt, and black pepper until the dressing is well emulsified.
04 - Pour the vinaigrette over the pasta and vegetable mixture. Toss gently but thoroughly, ensuring every component is evenly coated with the dressing.
05 - Sprinkle grated Parmesan over the top if desired. Serve immediately at room temperature, or cover and refrigerate for 1 to 2 hours to allow the flavors to meld before serving.

# Expert Tips:

01 -
  • The dressing doubles as a marinade for any grilled vegetables or meats you want to add later, making it genuinely versatile.
  • It tastes even better after sitting in the fridge overnight, so you can make it a day ahead without any stress.
  • Short pasta shapes grab onto every bit of vinaigrette and vegetable piece, so each forkful is perfectly balanced.
02 -
  • Rinsing the pasta is essential here because residual heat will continue cooking it and turn your salad gummy and soft.
  • If the salad sits in the fridge overnight, the pasta will absorb much of the dressing, so keep a splash of olive oil and vinegar on hand to loosen it before serving.
03 -
  • Salt your pasta water until it tastes like mild seawater because that is your only chance to season the pasta itself, and it makes a noticeable difference in the finished salad.
  • Let the dressed salad rest at room temperature for fifteen minutes before serving because cold mutes flavors and the true taste only emerges as it warms slightly.

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