Chopped Italian Pasta Salad
A vibrant and refreshing pasta salad packed with colorful vegetables, creamy cheese, and zesty dressing, perfect for any occasion.
Ingredients
Pasta and Vegetables
- 8 ounces rotini or farfalle pasta gluten-free pasta is a great substitute
- 1 cup cherry tomatoes, halved for a burst of sweetness
- 1 medium cucumber, diced adds crunch and freshness
- 1 cup bell pepper, diced mix of red, yellow, and green for better color
- 1 small red onion, finely chopped adds a slight bite
- ½ cup Kalamata olives, pitted and sliced bring a savory, briny flavor
- 8 ounces mozzarella balls, halved for creaminess; try using feta for a different taste
- ¾ cup Italian dressing homemade or store-bought
- ¼ cup fresh basil, chopped for added freshness
- salt and pepper to taste
Instructions
Preparation
- In a large pot of salted boiling water, cook the pasta according to package instructions until al dente, usually about 7-9 minutes. Remember, undercooking the pasta slightly is a great tip as it will absorb dressing later and improve texture.
- While the pasta cooks, wash and chop all your vegetables—cherry tomatoes, cucumber, bell pepper, and red onion. Aim for uniform sizes for a beautiful presentation and easier eating.
Combine and Dress
- In a large mixing bowl, combine the cooked pasta (after draining and rinsing in cold water), chopped vegetables, Kalamata olives, and mozzarella balls.
- Drizzle the Italian dressing over the salad. Mix gently but thoroughly, ensuring everything is well-coated. For an extra zing, consider adding a splash of lemon juice or balsamic vinegar.
Serve
- Sprinkle the chopped basil over the top, season with salt and pepper to taste, and give it one last gentle toss. Serve immediately or allow it to chill in the refrigerator for 30 minutes to enhance the flavors.
Notes
Store leftovers in an airtight container in the refrigerator. It’s best consumed within 3-5 days. If meal prepping, keep the dressing separate until you’re ready to eat to maintain the salad's crunchiness and freshness.