Italian Vegetarian Pasta Salad (Printable Version)
Colorful Italian pasta with fresh veggies, mozzarella, and tangy homemade dressing in 30 minutes.
# What You Need:
→ Pasta
01 - 10 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 It:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain in a colander and rinse under cold running water to halt cooking. Set aside to cool completely.
02 - In a large mixing bowl, toss together the cooled 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 well emulsified.
04 - Pour the dressing over the pasta and vegetable mixture. Add the mozzarella pearls, chopped basil, and chopped parsley. Toss thoroughly until everything is evenly coated.
05 - Taste and adjust seasoning with additional salt or pepper as needed. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
# Helpful Hints:
01 -
- The vegetables stay crisp and bright even after sitting overnight
- Every forkful delivers that perfect Mediterranean combination of tangy, salty, and fresh
02 -
- Rinsing the pasta with cold water is nonnegotiable or it will keep cooking and turn mushy
- The salad needs at least 30 minutes in the fridge for flavors to meld properly
03 -
- Cut all vegetables slightly larger than you think you should so they do not get lost in the pasta
- Reserve a handful of mozzarella and herbs to scatter on top just before serving