Description
This Italian Pasta Salad is a vibrant and flavorful dish perfect for warm weather meals or potlucks. Combining al dente pasta with fresh cherry tomatoes, black olives, red bell peppers, red onion, basil, and mozzarella, all tossed in a zesty Italian dressing with olive oil and seasonings, it offers a refreshing and satisfying taste of Italy in every bite. Ideal as a side or a light main, it’s easy to prepare and perfect for make-ahead meals.
Ingredients
Scale
Pasta and Vegetables
- 2 cups cooked pasta
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, sliced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh basil, chopped
Dairy
- 1/2 cup mozzarella cheese, cubed
Dressing and Seasonings
- 1/4 cup Italian dressing
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook Pasta: Start by cooking 2 cups of pasta according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process and cool the pasta.
- Prepare Salad Base: Place the cooked and cooled pasta in a large mixing bowl to form the base of your salad.
- Add Tomatoes: Halve 1 cup of cherry tomatoes and add them directly to the pasta in the bowl.
- Add Olives: Slice 1/2 cup of black olives and incorporate them into the pasta mixture.
- Add Bell Pepper: Dice 1/2 cup of red bell pepper and add it to the bowl with the other ingredients.
- Include Onion: Finely chop 1/4 cup of red onion and stir it into the pasta salad mixture.
- Add Basil: Chop 1/4 cup of fresh basil and add it to enhance the flavor.
- Add Cheese: Cube 1/2 cup of mozzarella cheese and incorporate it into the salad.
- Add Dressing: Pour 1/4 cup of Italian dressing over the combined ingredients to start building the salad’s flavor.
- Add Olive Oil: Drizzle 1 tablespoon of olive oil evenly over the salad for extra richness.
- Add Oregano: Sprinkle 1 teaspoon of dried oregano evenly over the mixture.
- Season: Season with 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper for balanced flavor.
- Toss Salad: Gently toss all ingredients together until the pasta and vegetables are evenly coated with the dressing and seasonings.
- Chill: Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow flavors to meld beautifully.
- Serve: Serve the Italian pasta salad cold and enjoy this refreshing and flavorful dish.
Notes
- For best flavor, allow the salad to chill for at least 30 minutes before serving.
- You can substitute mozzarella with feta or parmesan for a different cheese profile.
- Feel free to add other veggies like cucumbers or artichoke hearts for variation.
- This salad keeps well in the refrigerator for up to 2 days; dressing may need a stir before serving.
- Use gluten-free pasta if you need a gluten-free version.
