Italian Pasta Salad Vegetarian (Printable)
A vibrant Italian pasta salad with fresh vegetables, mozzarella, and zesty homemade dressing ready in 30 minutes.
# What You'll Need:
→ Pasta
01 - 10.5 oz short-cut pasta (fusilli, penne, or farfalle)
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1 small red onion, thinly sliced
05 - 1 cup bell pepper (red or yellow), diced
06 - 1/2 cup black olives, pitted and sliced
07 - 1/2 cup marinated artichoke hearts, quartered
08 - 1/4 cup sun-dried tomatoes, sliced
→ Cheese
09 - 3.5 oz fresh mozzarella pearls (or diced mozzarella)
→ Herbs
10 - 1/4 cup fresh basil leaves, chopped
11 - 2 tbsp fresh parsley, chopped
→ Dressing
12 - 4 tbsp extra-virgin olive oil
13 - 2 tbsp red wine vinegar
14 - 1 tbsp lemon juice
15 - 1 tsp Dijon mustard
16 - 1 garlic clove, minced
17 - 1 tsp dried oregano
18 - 1/2 tsp salt
19 - 1/4 tsp black pepper
# How To Make:
01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain in a colander and rinse thoroughly under cold running water to halt cooking. Set aside to cool completely.
02 - In a large mixing bowl, toss together the cooked pasta, halved cherry tomatoes, diced cucumber, sliced red onion, diced bell pepper, sliced black olives, quartered artichoke hearts, and sliced sun-dried tomatoes.
03 - In a small bowl or mason jar, whisk together the extra-virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until emulsified and smooth.
04 - Pour the dressing over the pasta and vegetable mixture. Add the mozzarella pearls, chopped basil, and parsley. Toss everything together gently until evenly coated.
05 - Taste and adjust salt and pepper as needed. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
# Expert Tips:
01 -
- The dressing doubles as a marinade for grilled vegetables if you have leftovers, which you probably will not.
- It tastes better after sitting in the fridge overnight, making it the rare dish that rewards patience.
02 -
- Do not skip rinsing the pasta because residual heat will turn your salad into a warm gummy mess.
- Chilling for a full hour instead of thirty minutes transforms the flavor from good to unforgettable.
03 -
- Salt your pasta water until it tastes like mild seawater because that is your one chance to season the pasta from within.
- Dressing the pasta while still slightly warm helps it absorb flavor more deeply than if you wait until it is fully cold.