best4geeks
Italian Pasta Salad is a delightful and colorful dish that’s bursting with Mediterranean flavors. This recipe combines cooked pasta with a medley of fresh vegetables, olives, cheese, and a zesty Italian dressing. It’s perfect for picnics, potlucks, or as a side dish for your favorite Italian meals.
For How Many People or Scale:
This recipe yields approximately 6 servings. You can easily adjust the quantities to accommodate more or fewer people by scaling the ingredients accordingly.
Short Instructions:
- Cook pasta until al dente, drain, and cool.
- Whisk olive oil, red wine vinegar, garlic, dried oregano, dried basil, honey, salt, and pepper for dressing.
- Combine pasta with veggies, olives, basil, parsley, and mozzarella.
- Add Italian dressing, toss, and chill for 1-2 hours.
- Garnish with additional fresh herbs if desired.
Preparation:
- Have all ingredients ready and chopped before starting.
- Cook pasta in advance and cool it for faster preparation.
FAQs:
Q1: Can I make this salad ahead of time?
A: Yes, you can make it a day ahead. Just refrigerate and toss it before serving.
Q2: Can I use a different type of cheese?
A: Certainly! You can substitute mozzarella with feta, cheddar, or any cheese you prefer.
Q3: Is there a vegan version of this salad?
A: Yes, use maple syrup instead of honey and vegan cheese to make it vegan-friendly.
italian pasta salad Recipe
Equipment
- Large pot for cooking pasta
- Mixing bowls
- Whisk
- Cutting board and knife
- Measuring cups and spoons
- Serving platter or bowl
Ingredients
For the Salad:
- 8 ounces rotini pasta about 2 cups
- 1 cup cherry tomatoes halved
- 1/2 cup cucumber diced
- 1/2 cup red bell pepper diced
- 1/2 cup green bell pepper diced
- 1/4 cup red onion finely chopped
- 1/4 cup black olives sliced
- 1/4 cup green olives sliced
- 1/4 cup fresh basil leaves chopped
- 1/4 cup fresh parsley leaves chopped
- 1/2 cup mozzarella cheese balls or cubes
For the Italian Dressing:
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon honey or maple syrup for a vegan option
- Salt and black pepper to taste
Instructions
- Cook the Pasta: Boil the pasta in salted water until al dente, then drain and rinse under cold water. Allow it to cool completely.
- Prepare the Italian Dressing: In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, dried oregano, dried basil, honey, salt, and pepper. Adjust the seasoning to taste.
- Combine Ingredients: In a large bowl, mix the cooled pasta with cherry tomatoes, cucumber, red and green bell peppers, red onion, black and green olives, basil, parsley, and mozzarella cheese.
- Dress the Salad: Pour the Italian dressing over the pasta and vegetables.
- Toss and Chill: Gently toss the salad to evenly coat it with the dressing.
- Refrigerate: Cover the salad and refrigerate for 1-2 hours to enhance flavors.
- Serve:Before serving, give it a final toss to redistribute the dressing.
Notes
- Customize with your favorite vegetables and herbs.
- Adjust the dressing’s sweetness and acidity to your taste.
- Experiment with different pasta shapes for variety.
- Store leftovers in the refrigerator for up to 2 days.
Approximate Calories Per Serving (1/6th of the recipe): Approximately 300-350 calories per serving.
Nutrition Facts (per serving):
- These values are approximate and may vary based on specific ingredients and portion sizes.
- Calories: 300-350
- Total Fat: 18-20g
- Saturated Fat: 4-5g
- Cholesterol: 10-15mg
- Sodium: 350-400mg
- Total Carbohydrates: 30-35g
- Dietary Fiber: 3-4g
- Sugars: 4-5g
- Protein: 6-8g
Please note that the nutritional information can vary depending on the ingredients and brands used.
