Vegetarian Italian Pasta Salad (Printable)
Colorful pasta tossed with fresh vegetables, mozzarella, and a zesty Italian vinaigrette. Perfect for gatherings.
# 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
→ 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 Steps:
01 - Bring a large pot of salted water to a rolling boil. Add the short-cut pasta and cook according to package directions until al dente. Drain through 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 halved cherry tomatoes, diced cucumber, thinly 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 fully emulsified and smooth.
04 - Add the cooled pasta to the bowl of vegetables. Pour the dressing over the top. Scatter in the mozzarella pearls, chopped basil, and chopped parsley. Toss everything together until evenly coated.
05 - Taste the salad and adjust salt and pepper as needed. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
# Expert Advice:
01 -
- The homemade dressing is tangy and bold, and it pulls every single vegetable into harmony without overpowering anything.
- It travels beautifully for picnics and potlucks, and honestly tastes even better after sitting in the fridge for a few hours.
02 -
- Rinsing pasta feels wrong if you grew up in an Italian household, but for cold salad it is essential because residual heat will overcook the noodles in the bowl.
- The dressing will thicken and cling better after chilling, so do not panic if it seems loose when you first mix it.
03 -
- Salt your pasta water until it tastes like mild seawater because that is the only chance you have to season the noodles from within, and bland pasta cannot be fixed later.
- Make the dressing in a mason jar and shake it hard for thirty seconds rather than whisking, because the seal creates a better emulsion and you can store any leftover dressing right in the same jar.