Description
A colorful and refreshing Italian Pasta Salad Dressing that brings together rotini pasta, fresh vegetables, and creamy mozzarella, all tossed in a zesty homemade Italian dressing. Perfect for potlucks, picnics, or a light family meal, this salad is full of Mediterranean flavor and texture.
Ingredients
For the Pasta Salad:
12 oz rotini pasta
1 cup cherry tomatoes halved
1 cup cucumber diced
1/2 cup black or kalamata olives pitted
1 cup mozzarella cubed or use mozzarella pearls
1/4 cup red onion thinly sliced
2 tbsp fresh parsley finely chopped
Fresh basil leaves optional garnish
Freshly grated Parmesan optional
For the Italian Dressing:
1/2 cup extra virgin olive oil
3 tbsp red wine vinegar
1 tbsp Dijon mustard
1 clove garlic finely minced
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp crushed red pepper flakes optional
1 tsp honey or sugar
Salt and black pepper to taste
Instructions
1. Bring a large pot of salted water to a boil. Add the rotini pasta and cook until al dente. Drain and rinse under cold water. Set aside.
2. In a small bowl or mason jar, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, basil, red pepper flakes (if using), honey, salt, and pepper. Mix until emulsified.
3. Prepare vegetables: halve the cherry tomatoes, dice the cucumbers, thinly slice the red onions, and cube the mozzarella.
4. In a large mixing bowl, combine pasta, tomatoes, cucumber, red onion, olives, and mozzarella. Pour the dressing over and toss gently.
5. Chill the salad in the refrigerator for at least 30 minutes before serving.
6. Just before serving, top with fresh parsley, optional grated Parmesan, and basil if desired.
Notes
Best enjoyed after chilling. Tastes better the next day as flavors meld.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 410mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 15mg
Keywords: pasta salad, Italian dressing, summer side, cold salad