Description
Pasta salad is a colorful and versatile dish made with pasta, fresh vegetables, cheese, and dressing. It’s perfect for potlucks, picnics, and summer barbecues.
Ingredients
Scale
- 8 oz pasta (penne, fusilli, or rotini)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup bell pepper, chopped
- 1/2 cup red onion, finely chopped
- 1 cup mixed olives, sliced
- 1 cup mozzarella balls or cubed cheese
- 1/2 cup Italian dressing or vinaigrette
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Boil salted water and cook pasta according to package instructions. Drain and rinse under cold water to stop the cooking process.
- While pasta is cooling, chop the vegetables: cherry tomatoes, cucumber, bell pepper, and red onion.
- In a large mixing bowl, combine cooled pasta, chopped vegetables, mixed olives, and mozzarella cheese. Toss gently to combine.
- Drizzle with Italian dressing, and season with salt and pepper. Toss again to ensure even coating.
- Let sit in the fridge for 30 minutes to 1 hour to allow flavors to meld. Garnish with fresh basil or parsley before serving.
Notes
- For a gluten-free version, use gluten-free pasta.
- Swap mozzarella for feta or cheddar cheese for a different flavor.
- Try adding zucchini, corn, or carrots for extra vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 20 mg
Keywords: pasta salad, pasta salad recipe, Italian pasta salad, Mediterranean pasta salad, fresh pasta salad, easy pasta salad, summer pasta salad