Italian Pasta Salad
Italian Pasta Salad
Ingredients
For the Pasta Salad
- 8 ounces rotini pasta
- 1 pint cherry tomatoes, halved
- 1 cucumber, peeled, seeded, and diced
- 1/2 red onion, thinly sliced
- 1/2 cup black olives, pitted and sliced
- 4 ounces pepperoni, sliced into quarters
- 4 ounces mozzarella cheese, cubed or small balls
- 1/4 cup fresh parsley, chopped
For the Italian Dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Cook the rotini pasta according to package directions until al dente. Drain the pasta and rinse with cold water to stop the cooking process and cool it down. Set aside.
⏱️ 10 min
- 2
While the pasta is cooking, prepare the Italian dressing. In a small bowl or jar with a lid, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, dried oregano, dried basil, garlic powder, granulated sugar, salt, and black pepper until well combined. If using a jar, shake vigorously.
⏱️ 5 min
- 3
In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, thinly sliced red onion, sliced black olives, quartered pepperoni, cubed mozzarella cheese, and chopped fresh parsley.
⏱️ 10 min
- 4
Pour the prepared Italian dressing over the pasta and vegetable mixture. Toss gently to ensure all ingredients are evenly coated with the dressing.
⏱️ 5 min
- 5
Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. For best results, chill for 1-2 hours.
⏱️ 30 min
- 6
Before serving, give the pasta salad another quick toss. Taste and adjust seasoning if necessary.
Kitchen Tools
Nutrition Facts (per serving)
Italian Pasta Salad
For the Pasta Salad
- 8 ounces rotini pasta
- 1 pint cherry tomatoes, halved
- 1 cucumber, peeled, seeded, and diced
- 1/2 red onion, thinly sliced
- 1/2 cup black olives, pitted and sliced
- 4 ounces pepperoni, sliced into quarters
- 4 ounces mozzarella cheese, cubed or small balls
- 1/4 cup fresh parsley, chopped
For the Italian Dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Cook the rotini pasta according to package directions until al dente. Drain the pasta and rinse with cold water to stop the cooking process and cool it down. Set aside.
⏱️ 10 min - 2
While the pasta is cooking, prepare the Italian dressing. In a small bowl or jar with a lid, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, dried oregano, dried basil, garlic powder, granulated sugar, salt, and black pepper until well combined. If using a jar, shake vigorously.
⏱️ 5 min - 3
In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, thinly sliced red onion, sliced black olives, quartered pepperoni, cubed mozzarella cheese, and chopped fresh parsley.
⏱️ 10 min - 4
Pour the prepared Italian dressing over the pasta and vegetable mixture. Toss gently to ensure all ingredients are evenly coated with the dressing.
⏱️ 5 min - 5
Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. For best results, chill for 1-2 hours.
⏱️ 30 min - 6
Before serving, give the pasta salad another quick toss. Taste and adjust seasoning if necessary.