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For a tasty Italian pasta salad, you need: - 8 oz rotini or fusilli pasta - 1 cup cherry tomatoes, halved - 1 cup cucumber, diced - 1 cup bell peppers (red and yellow), diced - ½ cup red onion, finely chopped - 1 cup black olives, sliced - 1 cup mozzarella balls, halved (bocconcini) - ½ cup fresh basil leaves, torn - 1 teaspoon dried oregano - ½ cup extra virgin olive oil - 3 tablespoons red wine vinegar (or substitute with apple cider vinegar) - Salt and pepper, to taste These ingredients make a colorful and fresh salad. The pasta provides a great base. Each veggie adds its own crunch and flavor. The mozzarella gives a creamy touch. To make this salad your own, consider adding: - Artichoke hearts - Sun-dried tomatoes - Capers - Fresh spinach or arugula - Grated Parmesan cheese - Different herbs like parsley or thyme Feel free to mix and match! These options can change the taste and texture. You can make it your unique dish every time. Always keep these items on hand for pasta salad success: - Extra virgin olive oil - Red wine vinegar or apple cider vinegar - Dried herbs like oregano and basil - Salt and pepper These staples help create a delicious dressing. They also enhance the flavors in your salad. When you have them ready, you can whip up this dish anytime. For the complete recipe, check out the Full Recipe section. To start, you need to cook the pasta. Use rotini or fusilli pasta, about 8 oz. Bring a pot of water to a boil and add a pinch of salt. Cook the pasta according to the package instructions. You want it to be al dente, which means it should be firm but cooked. Once cooked, drain the pasta in a colander. Rinse it under cold water. This step cools the pasta down and stops it from cooking more. Now, grab a large mixing bowl. In this bowl, combine the fun ingredients. Add 1 cup of halved cherry tomatoes, 1 cup of diced cucumber, and 1 cup of diced bell peppers. Next, add ½ cup of finely chopped red onion, 1 cup of sliced black olives, and 1 cup of halved mozzarella balls. Mix everything gently to spread the flavors evenly. You want each bite to be colorful and tasty. In a small bowl, we’ll make the dressing. Whisk together ½ cup of extra virgin olive oil and 3 tablespoons of red wine vinegar. If you prefer, use apple cider vinegar instead. Add 1 teaspoon of dried oregano and a good pinch of salt and pepper. Whisk until the dressing is smooth and well mixed. This dressing brings all the flavors together in your salad. When you’re ready, drizzle the dressing over the pasta salad mixture. Toss gently to coat all the ingredients. Then, fold in ½ cup of torn fresh basil leaves. Let the salad sit for at least 15 minutes before serving. This waiting time helps the flavors blend beautifully. For the full recipe, check out the complete instructions and enjoy your delicious Italian pasta salad! To get that perfect bite, cook your pasta just right. Aim for al dente, which means firm but not hard. Follow the package instructions carefully. Once cooked, drain and rinse your pasta under cold water. This stops the cooking process and cools it down quickly. Mixing flavors makes your pasta salad pop! Use fresh vegetables like cherry tomatoes and cucumbers. Add olives for a briny touch and mozzarella for creaminess. Fresh herbs like basil add brightness. Don’t forget to season with salt and pepper for balance. Experiment with different dressings too; a splash of lemon juice can brighten it up. Serve your pasta salad in a colorful bowl to catch eyes. Garnish with whole basil leaves for a fresh touch. A drizzle of olive oil on top adds shine and richness. You can also layer the salad for a stunning effect, so each bite has a variety of flavors. For the full recipe, check out the detailed steps above! {{image_4}} When it comes to Italian pasta salad, variations can make it exciting. You can change flavors and textures easily. Here are some fun options to try. Want to add protein? You can include grilled chicken, shrimp, or sliced salami. These toppings make the salad heartier. For a vegetarian option, try chickpeas or white beans. They add a nice texture and boost nutrition. If you need gluten-free options, you can use rice or quinoa pasta. These choices work well and taste great. Just cook them according to the package instructions. You can enjoy the same flavors without the gluten. I love to use seasonal ingredients. In summer, add fresh zucchini or asparagus. In fall, try roasted butternut squash. These swaps keep the salad fresh and vibrant. You can also use different herbs like parsley or dill for extra flavor. For the full recipe, check out the Italian Garden Pasta Salad. It’s a great base to start your variations! To keep your Italian pasta salad fresh, store it in an airtight container. This helps prevent moisture loss and keeps flavors intact. Layer the salad in the container to avoid crushing the veggies. If possible, add the dressing just before serving to maintain crunchiness. You can serve leftovers cold or at room temperature. If you prefer warm pasta salad, gently heat it in the microwave. Use a low setting to avoid overcooking. Stir it every 30 seconds until warm. If you notice it’s a bit dry, add a splash of olive oil or vinegar to revive the flavors. Your pasta salad will stay fresh in the fridge for about 3 to 5 days. After that, the veggies may lose their crunch. Always check for any off smells or changes in texture before enjoying leftovers. For the best taste, eat it within the first two days. For the full recipe, check the earlier sections. Yes, you can make Italian Pasta Salad ahead of time. This salad keeps well in the fridge. I recommend making it a day before you plan to serve it. This allows the flavors to blend nicely. Just store it in an airtight container. Before serving, give it a good stir to mix everything again. Italian Pasta Salad goes well with many side dishes. Here are some great options: - Grilled chicken or shrimp - Garlic bread - Antipasto platter - Caprese salad - A light soup, like minestrone These dishes complement the fresh flavors of the salad. To make this salad vegan, swap out a few ingredients. Instead of mozzarella, use diced avocado or marinated tofu. For the dressing, ensure your vinegar is vegan-friendly. You can use a mix of olive oil, lemon juice, and herbs. This keeps the salad fresh and tasty. For the full recipe, you can find all the details to create this delightful dish. This article covered how to make a tasty Italian pasta salad. We looked at key ingredients, step-by-step instructions, and helpful tips. You learned ways to customize the salad with proteins and seasonal items. Proper storage methods were shared to keep your dish fresh. You can prepare this salad ahead of time and find great sides to enjoy with it. For those looking to make it vegan, options were also provided. Now, go ahead and enjoy your delicious Italian pasta salad!

Italian Pasta Salad

Delight your taste buds with this Italian Garden Pasta Salad recipe! Packed with colorful veggies like cherry tomatoes, cucumbers, and bell peppers, along with creamy mozzarella and fragrant basil, it's a must-try for any occasion. Learn how to combine these fresh ingredients, and whip up a mouthwatering dressing for a perfect blend of flavors. Click to explore this easy, vibrant dish that makes meal prep a breeze!
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Ingredients
  

8 oz rotini or fusilli pasta

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1 cup bell peppers (red and yellow), diced

½ cup red onion, finely chopped

1 cup black olives, sliced

1 cup mozzarella balls, halved (bocconcini)

½ cup fresh basil leaves, torn

1 teaspoon dried oregano

½ cup extra virgin olive oil

3 tablespoons red wine vinegar (or substitute with apple cider vinegar)

Salt and pepper, to taste

Instructions
 

Begin by cooking the pasta according to the package instructions. Aim for al dente texture, then drain and rinse the pasta under cold water to stop the cooking process and cool it down.

    In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, vibrant diced bell peppers, finely chopped red onion, sliced black olives, and halved mozzarella balls. Mix gently but thoroughly to ensure even distribution of ingredients.

      After the pasta has cooled, add it to the bowl with the mixed vegetables and cheese, stirring gently to combine.

        In a separate small bowl, vigorously whisk together the extra virgin olive oil, red wine vinegar (or the alternative apple cider vinegar), dried oregano, and a generous pinch of salt and pepper until the dressing is well emulsified.

          Drizzle the dressing over the pasta salad mixture and toss gently yet thoroughly, ensuring that all ingredients are coated with the flavorful dressing.

            Carefully fold in the torn fresh basil leaves, spreading them evenly throughout the salad for a burst of fresh flavor.

              Allow the pasta salad to rest for at least 15 minutes before serving; this allows the flavors to meld beautifully together.

                Prep Time: 20 min | Total Time: 35 min | Servings: 6

                  - Presentation Tips: Serve the pasta salad in a large, vibrantly colored bowl. Elevate the presentation by garnishing the top with a few whole basil leaves for a fresh appearance. Just before serving, drizzle a small amount of olive oil on top for added shine and richness.