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Pasta Salad

Cold, refreshing, and packed with flavor, this pasta salad is a perfect addition to any picnic, potluck, or backyard BBQ.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 9 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 325
Ingredients Method Notes

Ingredients
  

For the Pasta Base
  • 1 pound rotini or fusilli pasta
  • 2 tablespoons olive oil For tossing hot pasta
  • Salt for pasta water Water should taste like the ocean
For the Vegetables
  • 1 cup cherry tomatoes, halved For juicy bites
  • 1 cucumber, diced Remove seeds if large and watery
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • ½ cup black olives, sliced
  • ½ cup pepperoncini, sliced
  • ½ medium red onion, finely diced Keep pieces small to avoid overpowering flavor
For the Italian Dressing
  • ¾ cup olive oil
  • ⅓ cup red wine vinegar
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Italian seasoning
  • 1 teaspoon sugar Balances acidity
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes
Additional Mix-ins
  • 1 cup mozzarella pearls
  • ½ cup Parmesan cheese, shredded
  • ¼ cup fresh basil, chopped
  • ¼ cup fresh parsley, chopped

Method
 

Cooking the Pasta
  1. Bring a large pot of heavily salted water to a rolling boil.
  2. Add pasta and cook according to package directions minus 1 minute for al dente.
  3. Stir occasionally to prevent sticking.
  4. Drain the pasta without rinsing and toss with 2 tablespoons of olive oil.
  5. Spread pasta on a baking sheet to cool quickly.
Making the Italian Dressing
  1. Whisk together olive oil, red wine vinegar, and lemon juice.
  2. Add minced garlic, Dijon mustard, and Italian seasoning, then whisk until combined.
  3. Season with sugar, salt, black pepper, and red pepper flakes.
  4. Let the dressing sit for 10 minutes to allow flavors to meld.
Preparing the Vegetables
  1. Wash and pat dry all vegetables.
  2. Halve cherry tomatoes and dice cucumber, bell peppers, and onion.
  3. Slice olives and pepperoncini thinly.
Assembling the Pasta Salad
  1. Transfer cooled pasta to a large mixing bowl.
  2. Add all prepared vegetables and toss gently to combine.
  3. Pour about two-thirds of the dressing over the salad and toss gently.
  4. Add mozzarella pearls and Parmesan cheese, folding them in carefully.
  5. Stir in fresh basil and parsley.
Chilling
  1. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour.
  2. Before serving, add the reserved dressing and toss again.

Notes

This pasta salad tastes even better after chilling and can be made a day ahead. It's great for BBQs and potlucks, and always remember to adjust the dressing to taste before serving.