Ah, pasta salad—the unsung hero of any gathering. You know, it’s like that one friend who doesn’t demand attention but somehow ends up being the life of the party. With vibrant veggies, tangy dressing, and al dente pasta, this Italian delight is like a summer day in a bowl. And who doesn’t love a little culinary sunshine?
Steps
- Begin by boiling a large pot of salted water. Cook the pasta according to the package directions, but for this dish, let it go a bit beyond al dente. After draining, drizzle with olive oil to avoid sticking and let it cool to room temperature.
- In a large bowl, combine the cooled pasta with cherry tomatoes, mozzarella balls, red bell pepper, cucumber, red onion, olives, pepperoncini, and parsley. Gently toss everything together to mix.
- Pour the Italian dressing over the pasta mixture. Add salt and a few grinds of pepper, then toss again to ensure everything is evenly coated.
- Incorporate fresh basil into the salad, adjusting seasoning as necessary. Before serving, garnish with additional basil for a fresh touch.
Ingredients
- 12 ounces spiral-shaped pasta (such as rotini, fusilli, farfalle, or cavatappi)
- 1 pint cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 8 ounces mini fresh mozzarella balls (ciliegine or pearl-sized)
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup pepperoncini, sliced
- 1/4 cup fresh parsley, chopped
- Fresh basil, for garnish
- Salt and freshly ground black pepper, to taste
- 1/3 cup olive oil
- 3 tablespoons white wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 cup grated Parmesan cheese
FAQ
- Can I prepare the Italian pasta salad in advance?
- Yes, this pasta salad is perfect for making ahead of time. It keeps well in an airtight container in the fridge for up to four days. If you prepare it more than a few hours in advance, add the basil just before serving to prevent it from wilting.
- What type of pasta is best for this salad?
- Spiral-shaped pasta like rotini works well, but you can also use other short pasta shapes such as fusilli, farfalle, or cavatappi. Cooking the pasta slightly past al dente ensures it stays soft once cooled.
- Can I customize the ingredients in the pasta salad?
- Absolutely! This recipe is quite flexible. Feel free to experiment by adding different vegetables such as steamed broccoli or green bell pepper. You can also try different cheeses like freshly grated Parmesan or pecorino. Additionally, black olives can be used instead of kalamata olives, or you can substitute drained artichoke hearts for pepperoncini.
- What can I serve with the Italian pasta salad?
- This salad pairs wonderfully with classic BBQ dishes like veggie burgers, black bean burgers, coleslaw, and grilled corn on the cob. It’s also a great option for meal prep lunches and goes well with a side of fruit salad or homemade brownies for dessert.
- Is there an alternative to the homemade Italian dressing?
- While the homemade dressing adds great flavor, you can simplify the recipe by using your favorite store-bought vinaigrette if you prefer.
Tips
- Cook the pasta slightly past al dente to ensure it stays tender once cooled. This helps maintain the desired texture in the salad.
- Dice the cucumber and bell pepper into small pieces to ensure every bite includes these crunchy veggies, enhancing the salad’s flavor and texture.
- Customize the salad by adding different vegetables, such as steamed broccoli or green bell peppers, or try another type of cheese like freshly grated Parmesan. You can also swap kalamata olives for black olives or use artichoke hearts instead of pepperoncini.
- If preparing the salad ahead of time, store it in an airtight container in the fridge for up to four days. Add the basil only before serving to prevent it from wilting, ensuring the freshest taste and presentation.
Equipment
- Large Pot – for boiling pasta.
- Large Mixing Bowl – to combine all salad ingredients.
- Colander – for draining pasta.
- Salad Spinner – useful for drying fresh herbs like parsley and basil.
- Chef’s Knife – for chopping vegetables and herbs.
- Cutting Board – for preparing vegetables and cheese.
- Measuring Spoons – for measuring dressing ingredients.
- Garlic Press – optional, for mincing garlic if preferred.
