Italian Vegetarian Pasta Salad (Print Version)
Colorful Italian pasta tossed with seasonal vegetables, mozzarella, and a zesty herb dressing.
# What You'll Need:
→ Pasta
01 - 10 oz short-cut pasta (fusilli, penne, or farfalle)
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1 small red onion, thinly sliced
05 - 1 cup bell pepper (red or yellow), diced
06 - 1/2 cup black olives, pitted and sliced
07 - 1/2 cup marinated artichoke hearts, quartered
08 - 1/4 cup sun-dried tomatoes, sliced
→ Cheese
09 - 3.5 oz fresh mozzarella pearls (or diced mozzarella)
→ Herbs
10 - 1/4 cup fresh basil leaves, chopped
11 - 2 tbsp fresh parsley, chopped
→ Dressing
12 - 4 tbsp extra-virgin olive oil
13 - 2 tbsp red wine vinegar
14 - 1 tbsp lemon juice
15 - 1 tsp Dijon mustard
16 - 1 garlic clove, minced
17 - 1 tsp dried oregano
18 - 1/2 tsp salt
19 - 1/4 tsp black pepper
# How to Make It:
01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain in a colander and rinse under cold running water to halt cooking. Set aside to cool completely.
02 - In a large mixing bowl, toss together the cooled pasta, halved cherry tomatoes, diced cucumber, sliced red onion, diced bell pepper, sliced black olives, quartered artichoke hearts, and sliced sun-dried tomatoes.
03 - In a small bowl or mason jar, whisk together the extra-virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until fully emulsified and smooth.
04 - Pour the prepared dressing over the pasta and vegetable mixture. Add the mozzarella pearls, chopped basil, and chopped parsley. Toss everything together thoroughly until evenly coated.
05 - Taste and adjust salt and pepper as needed. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
# Expert Advice:
01 -
- The homemade dressing is bright and briny and makes store bought Italian dressing taste like water in comparison.
- It holds up beautifully in the fridge so you can make it a day ahead without any worry.
- Every single bite has a different combination of textures from crunchy peppers to creamy mozzarella.
02 -
- Do not skip the cooling step for the pasta because warm noodles will melt the mozzarella into a sad stretchy mess.
- The dressing loses some of its punch after it chills so always taste again right before serving.
- This salad is best eaten within two days because the cucumber and tomatoes start to release water after that.
03 -
- Save a quarter cup of the pasta cooking water and add it to the dressing for extra body and starch that helps everything cling together.
- Letting the salad rest overnight in the fridge transforms the flavor completely so if you have the time always make it a day ahead.