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Easy Classic Italian Pasta Salad Recipe for Fresh Flavorful Meals

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A vibrant and tangy Italian pasta salad combining al dente rotini, fresh vegetables, and a bright vinaigrette dressing. Perfect for potlucks, weeknight dinners, or family gatherings.

Ingredients

Scale
  • 1 pound (450 g) rotini or tri-color pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/3 cup black olives, sliced
  • 1/2 cup pepperoncini, sliced (optional)
  • 1 cup mozzarella pearls or diced fresh mozzarella
  • 1/2 cup pepperoni slices or salami, chopped (optional)
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 tablespoon honey or sugar
  • 1 teaspoon dried Italian seasoning
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 pound (450 g) of rotini pasta and cook according to package instructions, usually 8-10 minutes, until al dente. Stir occasionally to prevent clumping. Drain and rinse under cold water to stop the cooking process and cool the pasta. Set aside to drain thoroughly.
  2. While pasta cooks, halve 1 cup cherry tomatoes, dice 1 cup cucumber, and 1/2 cup red bell pepper. Finely chop 1/4 cup red onion. Slice 1/3 cup black olives and 1/2 cup pepperoncini, if using. Set all aside in a bowl.
  3. In a medium bowl, whisk together 1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, 1 teaspoon Dijon mustard, 2 minced garlic cloves, 1 tablespoon honey, and 1 teaspoon dried Italian seasoning. Add salt and pepper to taste. The dressing should be smooth and slightly thickened. Taste and adjust seasoning if needed.
  4. In a large mixing bowl, combine the cooled pasta with the chopped vegetables, 1 cup mozzarella pearls, and 1/2 cup chopped pepperoni or salami if using. Pour the dressing over the salad and toss gently but thoroughly to coat everything evenly.
  5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let flavors meld. Before serving, give it a quick toss to redistribute the dressing. Taste again and add a pinch more salt or pepper if needed.

Notes

Cook pasta al dente and rinse under cold water to prevent mushiness. Soak red onion in cold water if you want to mellow its sharpness. Whisk dressing well to emulsify. Chill salad for at least 30 minutes for best flavor. Add more olive oil or vinegar if salad seems dry after chilling.

Nutrition

Keywords: Italian pasta salad, easy pasta salad, classic pasta salad, rotini pasta salad, summer salad, potluck recipe, crowd-pleaser, fresh pasta salad

Find it online: https://lunafeast.com/easy-classic-italian-pasta-salad-recipe-for-fresh-flavorful-meals/