Description
A vibrant and refreshing Italian Pasta Salad featuring rotini pasta, fresh vegetables, mozzarella, and a tangy Italian dressing. Perfect as a side dish for summer gatherings, picnics, or a light meal.
Ingredients
Scale
Pasta
- 12 ounces rotini pasta
Vegetables & Cheese
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely sliced
- 1/2 cup sliced black olives
- 1/2 cup mozzarella pearls or diced fresh mozzarella
- 1/3 cup sliced pepperoncini
- 1/4 cup chopped fresh parsley
Dressing
- 1/2 cup Italian dressing
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Pasta: Cook the rotini pasta according to package directions until al dente. Drain and rinse under cold water to cool completely, then drain well to remove excess water.
- Combine Ingredients: In a large bowl, combine the cooled pasta with cherry tomatoes, cucumber, red bell pepper, red onion, black olives, mozzarella, pepperoncini, and parsley, mixing gently to combine.
- Prepare Dressing: In a small bowl, whisk together the Italian dressing, olive oil, red wine vinegar, dried oregano, salt, and black pepper until well blended.
- Toss Salad: Pour the dressing over the pasta mixture and toss until everything is evenly coated with the dressing.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. Toss again before serving, and adjust seasoning if needed.
Notes
- You can add sliced salami or grilled chicken for a heartier version.
- For best texture, do not overcook the pasta to avoid mushiness.
- This salad can be made up to one day in advance and stored refrigerated to enhance flavor.
