Here’s a fresh, colorful, and easy Italian pasta salad recipe that’s perfect for potlucks, picnics, or a light meal:
Italian Pasta Salad
Ingredients (serves 6–8)
- 12 oz (340 g) rotini or bowtie pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/2 cup pepperoncini or banana peppers, sliced (optional)
- 1 cup mozzarella balls or cubed cheese
- 1/4 cup fresh basil, chopped
For the Italian Dressing:
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Cook the pasta:
- Boil pasta according to package instructions until al dente.
- Drain and rinse under cold water to stop cooking.
- Make the dressing:
- Whisk together olive oil, red wine vinegar, Dijon mustard, Italian seasoning, garlic powder, salt, and pepper.
- Combine ingredients:
- In a large bowl, mix pasta, tomatoes, cucumber, red onion, olives, cheese, and basil.
- Dress the salad:
- Pour dressing over pasta and vegetables.
- Toss gently to coat evenly.
- Chill and serve:
- Refrigerate for at least 30 minutes to let flavors meld.
- Garnish with extra basil before serving.
💡 Tips:
- Add protein: diced salami, pepperoni, or grilled chicken for a heartier salad.
- For a tangier flavor, add a splash of lemon juice or a teaspoon of balsamic vinegar.
- Make ahead: This salad tastes even better the next day!
If you want, I can also give a “creamy Italian pasta salad version” that uses mayonnaise or Greek yogurt for a richer, indulgent twist—perfect if you want it more like deli-style.
Do you want me to share that creamy version too?
