Italian Vegetarian Pasta Salad (Print Version)
Refreshing Mediterranean-style pasta with crisp vegetables and creamy mozzarella in tangy herb dressing
# What You Need:
→ Pasta
01 - 10.5 oz short pasta (fusilli, rotini, or penne)
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1 cup red bell pepper, diced
05 - 1/2 cup red onion, finely sliced
06 - 1/2 cup black olives, sliced
07 - 1/2 cup artichoke hearts, quartered (optional)
→ Cheese
08 - 3.5 oz fresh mozzarella balls (bocconcini), halved
→ Herbs & Greens
09 - 1/4 cup fresh basil leaves, torn
10 - 2 tbsp fresh parsley, chopped
→ Dressing
11 - 3 tbsp extra-virgin olive oil
12 - 2 tbsp red wine vinegar
13 - 1 tsp Dijon mustard
14 - 1 garlic clove, minced
15 - 1/2 tsp dried oregano
16 - 1/4 tsp sea salt
17 - 1/4 tsp freshly ground black pepper
# How to Prepare:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain thoroughly and rinse under cold running water to halt cooking process. Set aside to cool completely.
02 - In a small mixing bowl, whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, sea salt, and black pepper until emulsified and smooth.
03 - Transfer cooled pasta to a large salad bowl. Add halved cherry tomatoes, diced cucumber, diced red bell pepper, sliced red onion, black olives, artichoke hearts if using, halved mozzarella balls, torn basil, and chopped parsley.
04 - Pour prepared dressing over pasta and vegetables. Toss gently but thoroughly to ensure all ingredients are evenly coated with the vinaigrette.
05 - Refrigerate salad for at least 30 minutes to allow flavors to meld. Taste before serving and adjust salt or pepper if desired. Serve chilled or at room temperature.
# Expert Advice:
01 -
- It actually tastes better after sitting in the fridge, making it perfect for meal prep
- The dressing soaks into every bite, turning simple pasta into something crave-worthy
02 -
- The pasta will absorb the dressing as it sits, so make extra if you're serving it hours later
- Adding fresh herbs right before serving keeps them from turning dark and wilted
03 -
- Cut all vegetables slightly larger than you think necessary, they shrink when dressed
- Toast your pasta in olive oil before boiling for a nutty depth you never knew you needed