Italian Pasta Salad

Description: This Italian Pasta Salad is a vibrant and refreshing dish, perfect for summer gatherings, picnics, or as a side to a main meal. Packed with colorful veggies, flavorful Italian dressing, and your favorite pasta, it’s a deliciously simple dish that combines tangy, savory, and fresh ingredients. Whether served chilled or at room temperature, it’s sure to be a crowd-pleaser!

Origin: Italian pasta salad is a popular dish in both Italy and the United States, often served at outdoor events or as a light lunch or dinner. It’s inspired by the Mediterranean tradition of using fresh ingredients like olives, tomatoes, and basil, with pasta as a versatile base.

Ingredients (for 6 servings):

1 lb (450g) rotini or penne pasta (or any pasta shape of your choice)
1 ½ cups cherry tomatoes, halved
1 cucumber, diced
1 cup red bell pepper, diced
1 small red onion, thinly sliced
1/2 cup black olives, pitted and sliced
1/2 cup mozzarella cheese, cubed (or bocconcini, if available)
1/4 cup fresh basil leaves, chopped (optional)

Dressing:

¼ cup extra virgin olive oil
2 tablespoons red wine vinegar (or lemon juice)
1 tablespoon Dijon mustard (optional for extra tang)
1 teaspoon dried oregano
1 teaspoon dried basil
1 garlic clove, minced
Salt and freshly ground black pepper, to taste

Optional Ingredients:

1/4 cup grated Parmesan cheese
1/4 cup pepperoni or salami, chopped (for added protein)
1/4 cup artichoke hearts, chopped
1 tablespoon capers

Instructions:

Cook the pasta according to the package instructions. Drain and rinse with cold water to cool down. Set aside in a large mixing bowl.
In the meantime, chop and prepare the vegetables: halve the cherry tomatoes, dice the cucumber and bell pepper, slice the onion, and pit and slice the olives.
Add the prepared vegetables, mozzarella, and basil (if using) to the cooled pasta in the bowl.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, basil, minced garlic, salt, and pepper to make the dressing.
Pour the dressing over the pasta and vegetable mixture, and toss everything gently to combine.
If desired, sprinkle grated Parmesan cheese, pepperoni, or artichoke hearts on top for extra flavor.
Chill in the fridge for at least 30 minutes before serving to let the flavors meld together.
Serve chilled or at room temperature.

Tips for Success:

Pasta texture: Be sure to cook the pasta al dente so it doesn’t get too soft when mixed with the dressing. Rinse it with cold water to stop the cooking process and keep it firm.
Dressing: You can make the dressing ahead of time and store it in the refrigerator for up to a week. Just give it a good stir before using.
Customization: Feel free to add or omit ingredients based on your preferences. You can add grilled chicken, roasted vegetables, or more herbs like oregano or thyme for extra flavor.

Recommendations:

Pair this pasta salad with grilled meats, like chicken or sausages, or serve it as a side dish with sandwiches or burgers.
This pasta salad is perfect for meal prepping. You can make it a day in advance, and the flavors will continue to improve as it sits in the fridge.
For a lighter version, use whole wheat or gluten-free pasta, and reduce the amount of cheese or olives.

Nutrition (per serving, approximate):