Go Back
To make a tasty Italian pasta salad, gather these key ingredients: - 12 oz (340g) rotini or fusilli pasta - 1 cup cherry tomatoes, halved - 1 cup cucumber, diced - 1/2 cup black olives, sliced - 1/2 cup pepperoncini, sliced - 1/2 cup mozzarella balls (bocconcini), drained - 1/4 cup red onion, finely chopped - 1/4 cup fresh basil, chopped - 1/4 cup extra virgin olive oil - 2 tablespoons red wine vinegar (optional) - 1 teaspoon dried oregano - Salt and pepper to taste For a bright taste, consider adding fresh and optional ingredients. You can try: - Fresh arugula for serving - Bell peppers, diced for a sweet crunch - Artichoke hearts for a unique twist - Fresh parsley to enhance the flavor These ingredients can elevate your salad and make it unique. Choosing the right pasta is key to a great salad. I recommend: - Rotini: Its twists hold dressing well. - Fusilli: Another spiral pasta that adds texture. - Penne: The tubes trap bits of veggies and dressing. These pasta types work great in this salad. They make every bite full of flavor! To cook pasta just right, start with a big pot. Fill it with water and add salt. When the water boils, add 12 oz of rotini or fusilli pasta. Follow the package instructions for timing. You want the pasta to be firm but not hard. This is called al dente. After cooking, drain the pasta using a colander. Rinse it with cold water to stop the cooking. This cools it down and keeps it from getting soggy. Set the pasta aside while you prep the rest. While the pasta cooks, chop your veggies. Start with 1 cup of cherry tomatoes. Slice them in half for easy bites. Next, take 1 cup of cucumber and dice it into small pieces. This adds crunch. Slice 1/2 cup of black olives and 1/2 cup of pepperoncini. Then, finely chop 1/4 cup of red onion. This gives the salad a nice bite. Lastly, chop 1/4 cup of fresh basil. The basil adds a lovely touch of flavor. In a large bowl, mix the cooled pasta with your veggies. Add the halved cherry tomatoes, diced cucumber, black olives, pepperoncini, drained mozzarella balls, red onion, and chopped basil. Use a spatula to combine all the ingredients gently. Be careful not to break the mozzarella. Now, make the dressing. In a smaller bowl, whisk together 1/4 cup of extra virgin olive oil, 2 tablespoons of optional red wine vinegar, 1 teaspoon of dried oregano, salt, and pepper. This dressing will give your salad a zesty kick. Pour the dressing over the pasta mixture. Toss everything together until all pieces are coated. Cover the bowl and chill in the fridge for at least 30 minutes. This helps the flavors mix well. When serving, give the salad a stir. You can place it over fresh arugula for a nice touch. The Full Recipe offers great tips for presentation if you want to impress your guests! You can change the dressing to fit your taste. Here are some ideas: - Lemon Zest: Add zest for a bright kick. - Garlic: Mix in minced garlic for a bold flavor. - Italian Herbs: Use fresh herbs like parsley or thyme for depth. - Spicy Kick: Add red pepper flakes for heat. These variations help make your Italian pasta salad unique every time. Chilling your pasta salad is key. It helps the flavors mix well. Follow these tips: - Chill Time: Aim for at least 30 minutes in the fridge. Longer is even better. - Cover It: Use plastic wrap or a lid to keep it fresh. - Toss Before Serving: Mix well just before you serve. This helps redistribute the dressing. Serving it chilled makes it refreshing and tasty, perfect for warm days. Here are mistakes that can ruin your pasta salad: - Overcooking Pasta: Cook it to al dente. If it’s too soft, it will be mushy. - Skipping the Chill: Don’t skip chilling time. It’s vital for flavor. - Not Enough Dressing: Make sure all ingredients are well-coated. This boosts taste. Avoiding these mistakes will lead to a delicious dish every time. For the full recipe, check out the Italian Pasta Salad with a Zesty Twist. {{image_4}} You can make this pasta salad vegetarian easily. Just skip the cheese, or use a plant-based option. Add more veggies like bell peppers, artichokes, or zucchini. These will bring color and crunch. You could even toss in some roasted vegetables for extra flavor. If you need gluten-free options, choose pasta made from rice or quinoa. These types work well and taste great. Look for brands that offer gluten-free rotini or fusilli. Cook them just like regular pasta. Follow the package instructions for best results. To make your pasta salad more filling, add protein. Grilled chicken or shrimp are great choices. You can even use chickpeas for a plant-based option. Just mix them in when combining your ingredients. This will give you a salad that can serve as a full meal. For a great starting point, check out the Full Recipe for Italian Pasta Salad with a Zesty Twist. It’s packed with flavor and perfect for any occasion! To store leftover Italian pasta salad, place it in an airtight container. This helps keep the salad fresh. Ensure you cover it tightly to avoid air exposure. It will stay good in the fridge for up to three days. Before serving it again, check for any changes in smell or color. If everything looks good, enjoy your tasty leftovers! I recommend glass or plastic containers with tight-fitting lids. Glass containers are great for keeping flavors fresh. They also help you see what’s inside. If you use plastic, choose BPA-free options. This keeps your food safe and healthy. Make sure the containers are large enough to hold all the pasta salad without squishing it. Reheating pasta salad is simple but tricky. You want to avoid making it mushy. Instead of microwaving, try letting it sit at room temperature for about 30 minutes. This brings out the flavors. If you must reheat, do so gently on low heat in a pan. Add a splash of olive oil to keep it moist. Stir often and remove it from heat once warm. Enjoy your flavorful dish! Yes, you can make Italian pasta salad ahead of time. I recommend preparing it a few hours before serving. This allows the flavors to blend well. You can even make it a day early. Just store it in the fridge. The best dressing for Italian pasta salad is a mix of olive oil and vinegar. I love using extra virgin olive oil and red wine vinegar for a zesty taste. Add dried oregano, salt, and pepper to enhance the flavor. This simple dressing brings everything together nicely. To keep pasta from getting mushy, cook it al dente. This means it should be firm when bitten. After cooking, rinse it under cold water. This stops the cooking process and cools the pasta quickly. Mixing in the dressing right before serving also helps. It keeps the pasta fresh. For the full recipe, check out my Italian Pasta Salad with a Zesty Twist. You learned how to make a tasty Italian pasta salad. We covered the key ingredients, how to cook pasta, and ways to mix flavors. I shared tips for dressing and common mistakes to avoid. You saw various options, like vegetarian or gluten-free pasta. Plus, I explained how to store leftovers. Italian pasta salad is easy to make and enjoy. With these steps, you can impress your friends and family. Keep experimenting with flavors and enjoy your delicious creation.

Italian Pasta Salad

Discover the vibrant flavors of Italian Pasta Salad with a Zesty Twist! This refreshing and easy-to-make dish is perfect for gatherings or a quick meal. Packed with rotini, cherry tomatoes, cucumbers, olives, and mozzarella, it's drizzled with a zesty dressing that brings everything together. Whether you're entertaining or meal prepping, this salad will impress.
Print Recipe Pin Recipe

Ingredients
  

12 oz (340g) rotini or fusilli pasta

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/2 cup black olives, sliced

1/2 cup pepperoncini, sliced

1/2 cup mozzarella balls (bocconcini), drained

1/4 cup red onion, finely chopped

1/4 cup fresh basil, chopped

1/4 cup extra virgin olive oil

2 tablespoons red wine vinegar (optional)

1 teaspoon dried oregano

Salt and pepper to taste

Optional: Fresh arugula for serving

Instructions
 

Cook the Pasta: Begin by bringing a large pot of salted water to a rolling boil. Add the rotini or fusilli pasta, cooking according to the package instructions until it reaches an al dente texture. Once done, drain the pasta and rinse it thoroughly under cold water to halt the cooking process and cool the pasta completely.

    Prepare the Vegetables: While your pasta is cooking, take this time to prepare all your vegetables. Halve the cherry tomatoes, ensuring they are bite-sized. Dice the cucumber into small pieces for easy eating. Slice the black olives and pepperoncini thinly, and finely chop the red onion to release its flavor.

      Combine Ingredients: In a large mixing bowl, combine the cooled pasta with the halved cherry tomatoes, diced cucumber, sliced black olives, pepperoncini, drained mozzarella balls, finely chopped red onion, and chopped basil. Use a spatula or large spoon to gently fold the ingredients together, taking care not to break the mozzarella.

        Make the Dressing: In a smaller bowl, whisk together the extra virgin olive oil, the optional red wine vinegar, dried oregano, salt, and pepper. This dressing will add a zesty punch, so ensure it’s well combined and to your taste.

          Mix It Up: Drizzle the dressing over the pasta and vegetable mixture. Gently toss all the ingredients together until every piece of pasta and veggie is evenly coated with the zesty dressing, allowing all flavors to meld beautifully.

            Chill: Cover the pasta salad with plastic wrap or a lid and refrigerate it for at least 30 minutes. This chilling step is crucial as it helps the flavors develop and intensify.

              Serve: When you’re ready to serve, give the pasta salad a thorough stir to redistribute the dressing. For an added layer of freshness, serve it over a bed of fresh arugula, which will complement the dish perfectly.

                - Presentation Tips: Opt for a large serving bowl or individual cups. Garnish each serving with a few fresh basil leaves and a gentle drizzle of olive oil on top, creating a vibrant and appealing dish that’s sure to impress.

                  Prep Time: 15 mins | Total Time: 1 hr | Servings: 6-8