Description
A vibrant and refreshing Italian Pasta Salad, perfect for summer gatherings, filled with fresh vegetables, creamy mozzarella, and a zesty dressing.
Ingredients
Scale
- 1 pound tricolor rotini pasta
- 1 cup cherry tomatoes, chopped
- 1 yellow bell pepper, diced
- 1 cucumber, diced
- 1 cup mozzarella balls
- 1/2 cup black olives
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- In a large pot, bring salted water to a boil and cook the tricolor rotini according to package instructions until al dente. Drain and rinse under cold water.
- While the pasta cools, chop the cherry tomatoes, yellow bell pepper, and cucumber into bite-sized pieces.
- In a large bowl, mix the cooled pasta, chopped vegetables, and mozzarella balls.
- In a separate small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
- Drizzle the dressing over the pasta mixture and toss thoroughly to combine. Add the black olives, basil, and parsley and toss again.
- Cover and let the salad chill in the refrigerator for at least 30 minutes before serving.
Notes
Allow the salad to chill for at least 30 minutes to let flavors meld together. Use fresh, high-quality ingredients for the best taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Italian Pasta Salad, Summer Salad, Vegetarian Salad, Potluck Dish
