Italian Vegetarian Pasta Salad (Printable)
Refreshing Mediterranean pasta with crisp vegetables and mozzarella in tangy Italian dressing.
# What goes in:
→ Pasta
01 - 10.5 ounces 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
→ Cheese
08 - 3.5 ounces fresh mozzarella balls (bocconcini), halved
→ Herbs & Greens
09 - 1/4 cup fresh basil leaves, torn
10 - 2 tablespoons fresh parsley, chopped
→ Dressing
11 - 3 tablespoons extra-virgin olive oil
12 - 2 tablespoons red wine vinegar
13 - 1 teaspoon Dijon mustard
14 - 1 garlic clove, minced
15 - 1/2 teaspoon dried oregano
16 - 1/4 teaspoon sea salt
17 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - Boil pasta in salted water until al dente, then drain and rinse under cold water to stop cooking.
02 - Whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper.
03 - In a large bowl, mix cooked pasta with cherry tomatoes, cucumber, bell pepper, red onion, olives, artichoke hearts, mozzarella, basil, and parsley.
04 - Pour dressing over salad, toss to coat evenly, and refrigerate for at least 30 minutes before serving.
05 - Taste salad, adjust seasoning if needed, and serve chilled.
# Expert Advice:
01 -
- It actually gets better as it sits in the fridge making it perfect meal prep magic
- The combination of crisp vegetables and tender pasta with that tangy dressing hits every single craving
02 -
- I learned the hard way that rinsing pasta under cold water is not optional unless you want gummy salad
- Adding fresh herbs right before serving keeps them vibrant instead of sad and wilted
03 -
- Use gluten-free pasta if needed but choose a sturdy shape that will not fall apart
- Let the salad come to room temperature for about 15 minutes before serving for the best flavor