This Classic Italian Pasta Salad bursts with fresh flavors, vibrant colors, and a zesty Italian dressing that ties everything together beautifully. It’s quick to prepare, easy to customize, and perfect for meal prep, potlucks, or summer barbecues.
Plus, this pasta salad is vegetarian-friendly and can be easily adapted for vegan diets with a few simple swaps.
Ingredients
For the Pasta Salad:
- 12 ounces rotini pasta (or any short pasta of choice)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/2 cup mozzarella pearls (use dairy-free cheese for a vegan option)
- 1/4 cup fresh basil, chopped
For the Homemade Italian Dressing:
- 1/3 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional for spice)
- 1 teaspoon maple syrup or honey (balances acidity)
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to the package instructions until al dente. Stir occasionally to prevent sticking. Once cooked, drain the pasta and rinse under cold water to stop the cooking process. Let it cool completely before assembling the salad.
Step 2: Prepare the Vegetables
While the pasta cools, chop the cherry tomatoes, cucumber, red bell pepper, and red onion. Slice the black olives and roughly chop the fresh basil. If using mozzarella pearls, keep them whole or cut them in half for smaller bites.
Step 3: Make the Italian Dressing
In a small bowl or mason jar, whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, garlic powder, salt, black pepper, and red pepper flakes. Add maple syrup or honey for a slight sweetness. Shake or whisk until the ingredients combine into a smooth, emulsified dressing.
Step 4: Assemble the Salad
In a large mixing bowl, add the cooled pasta, chopped vegetables, black olives, and mozzarella. Pour the Italian dressing over the salad and toss everything until evenly coated. Make sure every bite is infused with the tangy, herby dressing.
Step 5: Chill and Serve
For the best flavor, cover the pasta salad and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together beautifully. Before serving, give it another toss, and garnish with additional fresh basil if desired.
Tips for the Best Pasta Salad
- Use fresh ingredients: Fresh basil, crisp vegetables, and quality olive oil elevate the flavor.
- Cook pasta al dente: Overcooked pasta will turn mushy when mixed with dressing.
- Make it in advance: This pasta salad tastes even better the next day after the flavors develop.
- Customize it: Add chickpeas for extra protein or swap the cheese for a dairy-free alternative.
- Store properly: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Serving Suggestions
This Classic Italian Pasta Salad pairs perfectly with grilled veggies, sandwiches, or as a standalone meal. Serve it at a picnic, bring it to a potluck, or enjoy it as a refreshing lunch.
Variations
- Vegan Option: Use dairy-free cheese or omit mozzarella.
- Gluten-Free: Use gluten-free pasta.
- Spicy Twist: Add a pinch of red pepper flakes or chopped banana peppers.
- Protein Boost: Toss in chickpeas, white beans, or grilled tofu.
