Perfect! Italian pasta salad is a colorful, tangy, and easy-to-make dish that’s great for lunches, picnics, or potlucks. Here’s a classic recipe:
Italian Pasta Salad
Ingredients (Serves 4–6)
- 8 oz (about 2 cups) pasta (rotini, penne, or bowtie work best)
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, sliced
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup shredded mozzarella or small mozzarella balls
- 1/4 cup grated Parmesan cheese
- 1/4 cup pepperoni slices or cubes (optional)
- 1/4 cup fresh basil or parsley, chopped
For the Dressing:
- 1/3 cup olive oil
- 3 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp garlic powder (or 1 small clove garlic, minced)
- 1 tsp dried Italian herbs (oregano, basil, thyme)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
Instructions
1. Cook the pasta:
- Boil pasta in salted water according to package instructions until al dente.
- Drain and rinse under cold water to cool it down.
2. Make the dressing:
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, Italian herbs, salt, and pepper.
3. Assemble the salad:
- In a large bowl, combine pasta, cherry tomatoes, olives, bell peppers, cucumber, red onion, mozzarella, and pepperoni (if using).
- Pour the dressing over the salad and toss well to coat everything.
4. Chill & serve:
- Refrigerate for at least 30 minutes to let the flavors meld.
- Garnish with fresh basil or parsley and extra Parmesan before serving.
This pasta salad is easy to customize: you can add artichoke hearts, roasted red peppers, salami, or even a little banana pepper for a tangy kick.
If you want, I can also give a super tangy, zesty Italian pasta salad version with a heavier vinaigrette that really packs flavor—it’s a favorite for summer cookouts.
Do you want me to do that?
