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- 8 oz rotini or penne pasta - 1 cup cherry tomatoes, halved - 1 cup cucumber, diced - 1/2 cup red bell pepper, diced - 1/4 cup red onion, finely chopped - 1/2 cup black olives, sliced - 1/2 cup mozzarella balls, halved - 1/4 cup fresh basil leaves, chopped - 1/4 cup olive oil - 2 tablespoons red wine vinegar (substitute with apple cider vinegar if preferred) - 1 teaspoon dried oregano - 1 teaspoon garlic powder - Salt and pepper to taste - Grated Parmesan cheese for garnish (optional) When I make Zesty Italian Pasta Salad, I love to gather fresh ingredients. The pasta, whether rotini or penne, forms the base of this dish. I always choose bite-sized shapes to make it easy to eat. The cherry tomatoes add a burst of sweetness, while the cucumber provides a nice crunch. I often include red bell pepper for a pop of color. Red onion gives it a slight zing, and black olives add a briny flavor. The mozzarella balls bring creaminess to each bite. Fresh basil leaves are a must for that aromatic touch. For the dressing, I mix olive oil and red wine vinegar. If you prefer, you can swap the vinegar with apple cider vinegar. Dried oregano and garlic powder add depth to the flavor. I always season with salt and pepper to bring everything together. You can also customize this dish. Use other vegetables or different pasta types to suit your taste. Adding alternative toppings can make it even more exciting. The options are endless! {{ingredient_image_1}} First, boil water in a large pot. Add a pinch of salt for flavor. Next, add 8 oz of rotini or penne pasta to the boiling water. Cook according to the package instructions until it is al dente. This usually takes around 8-10 minutes. After cooking, drain the pasta in a colander. Rinsing the pasta under cold water is very important. This cools it down and stops the cooking process. It also prevents the pasta from sticking together. While the pasta cools, it's time to prepare the salad. In a large mixing bowl, combine the following ingredients: - 1 cup cherry tomatoes, halved - 1 cup cucumber, diced - 1/2 cup red bell pepper, diced - 1/4 cup red onion, finely chopped - 1/2 cup black olives, sliced - 1/2 cup mozzarella balls, halved - 1/4 cup fresh basil leaves, chopped Mix these ingredients well. The colors and textures will make your salad pop. Fresh herbs add a burst of flavor, so don’t skip the basil. In a small bowl, whisk together the dressing ingredients. Use: - 1/4 cup olive oil - 2 tablespoons red wine vinegar (you can use apple cider vinegar instead) - 1 teaspoon dried oregano - 1 teaspoon garlic powder - Salt and pepper to taste Whisk until everything is well blended. If you want more flavor, feel free to adjust the seasoning. Add more salt, pepper, or herbs as you like. Now it’s time to combine everything! Add the cooled pasta to the bowl with your vegetables and cheese. Pour the dressing over the top. Toss gently to combine. Be careful not to break the pasta, as you want it to stay intact. After mixing, taste the salad. Adjust the seasoning if needed. Transfer the salad to a serving dish or individual bowls. You can also top it with grated Parmesan cheese for an added treat! To make the best pasta salad, cook your pasta al dente. This means it should be firm when bitten. Overcooked pasta can become mushy and ruin the dish. Once cooked, it’s key to rinse the pasta under cold water. This stops the cooking process and cools the pasta quickly. Rinsing also helps remove extra starch, making your salad less sticky. To boost the taste, try adjusting the seasoning. You can add more salt, pepper, or herbs based on your liking. Fresh herbs add a bright flavor. They can make a big difference compared to dried ones. If you use dried herbs, remember, they are stronger. Use less than you would with fresh. When serving, presentation matters. Use a large bowl to showcase the colorful veggies and pasta. You can also serve individual portions in small bowls. For a fun touch, sprinkle grated Parmesan on top. It adds a nice flavor and looks fancy. Pair your salad with grilled chicken or shrimp for a complete meal. This adds protein and makes it filling. Pro Tips Tip Title: Cook Pasta Al Dente: Cooking pasta until just al dente ensures it retains a firm texture and doesn't become mushy when combined with the dressing and other ingredients. Tip Title: Fresh Herbs Matter: Using fresh basil instead of dried can elevate the flavor of your salad significantly. Always opt for fresh when possible for a vibrant taste. Tip Title: Chill Before Serving: Letting the salad chill in the refrigerator for at least 30 minutes before serving allows the flavors to meld beautifully. Tip Title: Customize Your Add-ins: Feel free to add other vegetables like artichokes, or proteins such as grilled chicken or chickpeas for a heartier meal. {{image_2}} You can easily swap out veggies in this salad. Try bell peppers in different colors, like yellow or green. Fresh spinach or arugula adds a nice touch too. For cheese, use feta or goat cheese instead of mozzarella. These swaps give your salad a whole new vibe! If you need gluten-free options, use gluten-free pasta. There are many brands that make great pasta. For a vegan version, replace the cheese with avocado. You can also make the dressing with lemon juice instead of vinegar. This keeps the flavor bright and fresh! Want to add protein? Grilled chicken or shrimp works great in this dish. You can even mix in chickpeas for a meatless option. For a spicy kick, try adding sliced pepperoncini or jalapeños. Both add heat and excitement to your salad. To keep your Zesty Italian Pasta Salad fresh, use an airtight container. Glass or plastic containers both work well. Make sure to let the salad cool before sealing the container. This prevents moisture buildup, which can lead to sogginess. Store the salad in the fridge for best results. You can freeze pasta salad, but I do not recommend it for this dish. Freezing can change the texture of the vegetables and cheese. If you choose to freeze it, do so without the dressing. To freeze, place the salad in a freezer-safe bag. Squeeze out all the air to prevent freezer burn. When ready to eat, thaw in the fridge overnight. In the fridge, your pasta salad stays fresh for about 3 to 5 days. Always check for signs of spoilage before eating. Look for changes in color or a sour smell. If you notice these signs, it's best to throw it away. Enjoy your pasta salad while it's fresh for the best flavor! Yes, you can make this salad ahead of time. It tastes great when chilled. To prep in advance, cook the pasta and let it cool. Mix the veggies and dressing separately. Combine everything just before serving. This keeps the pasta fresh and the veggies crisp. Rotini or penne pasta are best for this salad. Their shapes hold the dressing well. You can also try fusilli or farfalle. These shapes add fun textures and make each bite enjoyable. This pasta salad lasts about three to five days in the fridge. Make sure to store it in an airtight container. If you see any signs of spoilage, like off smells or sliminess, toss it out. Freshness is key for the best taste. Absolutely! You can switch up the dressing to suit your taste. Try adding lemon juice for a zestier flavor. You can also use balsamic vinegar instead of red wine vinegar. For a creamy option, mix in some Greek yogurt or mayonnaise. This blog post detailed how to make a tasty Zesty Italian Pasta Salad. We covered the essential ingredients, step-by-step cooking instructions, and helpful tips to perfect your dish. Remember, you can mix and match ingredients based on your taste. Don't hesitate to try new flavors or options. This salad is refreshing, easy to make, and great for any occasion. Enjoy your pasta salad and impress your friends and family! It's a dish that's simple yet full of flavor, making it a crowd-pleaser.

Zesty Italian Pasta Salad

A refreshing pasta salad with a zesty dressing, perfect for gatherings.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Cuisine Italian
Servings 4
Calories 250 kcal

Ingredients
  

  • 8 oz rotini or penne pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 cup red bell pepper, diced
  • 1 4 cup red onion, finely chopped
  • 1 2 cup black olives, sliced
  • 1 2 cup mozzarella balls, halved
  • 1 4 cup fresh basil leaves, chopped
  • 1 4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • optional Grated Parmesan cheese for garnish

Instructions
 

  • Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
  • In a large mixing bowl, combine the cherry tomatoes, cucumber, red bell pepper, red onion, black olives, mozzarella balls, and chopped basil.
  • In a small bowl, whisk together the olive oil, apple cider vinegar, oregano, garlic powder, salt, and pepper until well combined.
  • Add the cooled pasta to the bowl with the vegetables and cheese. Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are well coated.
  • Taste and adjust seasoning if needed, then transfer the salad to a serving dish or individual bowls.
  • Optional: Top with grated Parmesan cheese before serving for an extra burst of flavor.

Notes

Substitute red wine vinegar with apple cider vinegar if preferred.
Keyword Italian, pasta salad, refreshing, vegetarian