Italian Vegetarian Pasta Salad (Print Version)
Colorful pasta tossed with seasonal vegetables, mozzarella, and a zesty Italian vinaigrette. Ready in 30 minutes.
# What You'll Need:
→ Pasta
01 - 10.5 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 Steps:
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 through a colander and rinse under cold running water to halt further cooking. Set aside to cool completely.
02 - In a large mixing bowl, toss together the cooled pasta, halved cherry tomatoes, diced cucumber, thinly 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 the dressing is smooth and well emulsified.
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 the salad and adjust the salt and pepper as needed. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
# Expert Tips:
01 -
- The dressing alone is worth making this, a bold, garlicky, lemony splash that seeps into every spiral and fold of the pasta.
- It holds up beautifully in the fridge for days, which means you get lunch sorted for half the week without trying.
- Everyone at a potluck will ask for the recipe, and you can honestly say it took you thirty minutes.
02 -
- Do not skip rinsing the pasta under cold water or you will end up with a gummy, clumpy salad where everything sticks together in an unappetizing mass.
- The salad tastes significantly better on day two because the dressing has time to soak into the pasta and the vegetables release their juices into the bowl.
- Always dress the pasta while it is still slightly warm if you want maximum flavor absorption, but add the fresh herbs and cheese only after it has cooled completely.
03 -
- Salt your pasta water until it tastes like mild seawater because this is your only chance to season the pasta itself from the inside out.
- Letting the salad rest overnight in the fridge is not optional if you want the best version of this dish, plan ahead and your future self will thank you.