Italian Vegetarian Pasta Salad (Print version)
Vibrant Mediterranean pasta with fresh vegetables in zesty Italian dressing
# What you need:
→ Pasta
01 - 10.5 oz short pasta (fusilli, rotini, or penne)
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1 cup red bell pepper, diced
05 - 1/2 cup red onion, finely sliced
06 - 1/2 cup black olives, sliced
07 - 1/2 cup artichoke hearts, quartered
→ Cheese
08 - 3.5 oz fresh mozzarella balls, halved
→ Herbs & Greens
09 - 1/4 cup fresh basil leaves, torn
10 - 2 tbsp fresh parsley, chopped
→ Dressing
11 - 3 tbsp extra-virgin olive oil
12 - 2 tbsp red wine vinegar
13 - 1 tsp Dijon mustard
14 - 1 garlic clove, minced
15 - 1/2 tsp dried oregano
16 - 1/4 tsp sea salt
17 - 1/4 tsp freshly ground black pepper
# Directions:
01 - Boil pasta in salted water until al dente, then drain and rinse under cold water to stop cooking.
02 - Whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper in a small bowl.
03 - Toss cooked pasta with cherry tomatoes, cucumber, bell pepper, red onion, olives, artichoke hearts, mozzarella, basil, and parsley in a large bowl.
04 - Pour dressing over salad and toss gently until all ingredients are evenly coated.
05 - Refrigerate for at least 30 minutes before serving. Adjust seasoning to taste.
# Expert advice:
01 -
- The flavors get better as it sits making it perfect for meal prep or make ahead entertaining
- Each bite delivers a perfect crunch from fresh vegetables paired with creamy mozzarella moments
02 -
- Rinsing cooked pasta with cold water is not optional it stops cooking and removes excess starch that would make the salad gummy
- The salad needs at least 30 minutes in the refrigerator for the flavors to properly develop and vegetables to marinate
03 -
- Cut all vegetables into similar sized pieces so every forkful gets the same balance of flavors
- Let the dressed salad sit at room temperature for 15 minutes before serving cold refrigerator temperatures can mute the flavors