Italian Vegetarian Pasta Salad (Printable Version)
Colorful Mediterranean pasta salad with fresh vegetables, mozzarella, and tangy herb dressing in 30 minutes.
# What You’ll Need:
→ Pasta
01 - 14 oz short pasta (fusilli, penne, or farfalle)
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 small cucumber, diced
04 - 1 red bell pepper, diced
05 - 1 yellow bell pepper, diced
06 - ½ small red onion, thinly sliced
07 - ½ cup kalamata olives, pitted and halved
08 - ¼ cup sun-dried tomatoes, sliced
09 - ⅓ cup fresh basil leaves, torn
→ Cheese
10 - 5 oz fresh mozzarella balls (bocconcini), halved
11 - ⅓ cup grated Parmesan (optional)
→ Dressing
12 - ⅓ cup extra virgin olive oil
13 - 2 tablespoons red wine vinegar
14 - 1 clove garlic, minced
15 - 1 teaspoon Dijon mustard
16 - ½ teaspoon dried oregano
17 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add the short 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 - Halve the cherry tomatoes, dice the cucumber and both bell peppers, thinly slice the red onion, pit and halve the kalamata olives, slice the sun-dried tomatoes, and tear the fresh basil leaves. Combine all prepared vegetables in a large mixing bowl.
03 - Add the cooled, drained pasta to the bowl with the prepared vegetables. Toss gently to distribute evenly.
04 - In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, Dijon mustard, and dried oregano until fully emulsified. Season with salt and freshly ground black pepper to taste.
05 - Pour the vinaigrette over the pasta and vegetable mixture. Toss thoroughly, ensuring every component is evenly coated with the dressing.
06 - Gently fold in the halved bocconcini and grated Parmesan, if using, taking care not to break apart the mozzarella balls.
07 - Taste the salad and adjust the salt and pepper as needed. Refrigerate for at least 15 minutes before serving to allow the flavors to meld together.
08 - Serve chilled or at room temperature, garnished with additional fresh basil leaves if desired.
# Top Tips:
01 -
- It tastes even better the next day, making it the smartest thing you can make ahead for a crowd.
- The dressing alone is worth memorizing and works on almost anything you throw together.
02 -
- Do not skip rinsing the pasta, residual heat will continue cooking it and you will end up with a gummy texture that no amount of dressing can fix.
- Making the salad a few hours ahead actually improves it because the vegetables release juices that meld with the dressing.
03 -
- Cook the pasta one minute less than the package says because it will soften slightly as it absorbs dressing in the fridge.
- Let the dressing sit for five minutes before pouring it on, the dried oregano needs time to rehydrate and release its flavor.