This Easy Italian Pasta Salad is a colorful dish that mixes pasta, fresh veggies, and tasty herbs. It’s perfect for hot days and can be served as a side or a light meal!
I love making this salad in big batches! It’s so great for picnics, and honestly, it tastes even better the next day. Plus, no cooking meat means less mess, yay!
Key Ingredients & Substitutions
Pasta: Rotini or penne works great here. If you’re gluten-free, try using chickpea or quinoa pasta for a healthy twist. I find that rotini holds the dressing nicely, giving each bite flavor.
Cherry Tomatoes: These are perfect for their sweetness. If unavailable, try grape tomatoes or even diced regular tomatoes. Just ensure they’re fresh for the best taste.
Cucumber: I recommend English cucumbers since they’re crunchier and have fewer seeds. You can also swap it with zucchini for a different twist!
Olives: Black olives add a salty, briny flavor. If you prefer, green olives or Kalamata olives can be substituted for a bolder taste.
Cheese: Mozzarella adds creaminess. If you’re looking for a lower-fat option, try feta for a tangy flavor, or even omit it for a vegan version!
How Can I Make Sure the Pasta is Perfectly Cooked?
Cooking pasta just right is super important for a great salad. Here are my tips:
- Use plenty of salted water—this helps the pasta flavor absorb.
- Follow package instructions for cooking time, but start checking for doneness a minute or two early.
- For al dente, the pasta should be firm to the bite, not soft. Remember, it will cook a bit more when you mix it with the dressing!
What’s the Best Way to Dress the Salad?
Making sure your salad is well-dressed can elevate its flavors:
- Pour the dressing in gradually—start with half and mix it into the salad, then add more if needed. You want it coated, not swimming!
- Allow it to chill in the fridge for an hour before serving. This lets all the ingredients soak up the dressing and flavours meld together for deliciousness.
This salad is super flexible, so feel free to add in or swap out ingredients based on what you love! Enjoy making it your own!
Easy Italian Pasta Salad Recipe for Summer
Ingredients You’ll Need:
For the Salad:
- 12 oz rotini or penne pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup black olives, sliced
- 1/2 cup red onion, finely chopped
- 1/2 cup mozzarella cheese, cubed or mini mozzarella balls
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley, chopped
For the Dressing:
- 1/2 cup Italian dressing (store-bought or homemade)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus at least 1 hour to chill in the refrigerator. If you want to ensure all the flavors combine perfectly, letting it sit overnight is an even better option!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the rotini or penne pasta and cook according to the package instructions until it’s al dente. This usually takes about 8-10 minutes. Once cooked, drain the pasta in a colander and rinse under cold water to cool it down. Drain well to remove any excess water.
2. Prepare the Veggies:
While the pasta is cooking, wash and prepare your vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper, slice the black olives, and finely chop the red onion. Set them aside so they’re ready to mix into the pasta.
3. Combine All Ingredients:
In a large mixing bowl, combine the cooled pasta with the cherry tomatoes, cucumber, red bell pepper, black olives, red onion, mozzarella cheese, chopped basil, and parsley. This colorful mix will look absolutely appetizing!
4. Dress the Salad:
Pour the Italian dressing over the pasta mixture. Toss everything gently but thoroughly to make sure the dressing coats all the ingredients evenly. This is where all the flavors start to come together!
5. Season and Chill:
After mixing, season the salad with salt and freshly ground black pepper to taste. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour. Chilling not only makes it refreshing but also lets the flavors meld beautifully.
6. Serve and Enjoy!
Once ready, give the salad a gentle toss again before serving it chilled or at room temperature. This salad is not only delicious but incredibly versatile. Feel free to add sliced pepperoni or artichoke hearts if you’re feeling adventurous!
Enjoy your refreshing Italian Pasta Salad on a hot summer day or as a side dish at your next gathering!
Frequently Asked Questions (FAQ)
Can I Use Gluten-Free Pasta for This Recipe?
Absolutely! You can substitute rotini or penne with gluten-free pasta made from chickpeas, quinoa, or brown rice. Just make sure to follow the cooking instructions on the package for best results.
How Long Can I Store Leftover Pasta Salad?
Leftover pasta salad can be stored in an airtight container in the fridge for up to 3 days. It might absorb some of the dressing over time, so you can add a bit more dressing before serving if needed.
Can I Make This Salad Ahead of Time?
Yes! This pasta salad is perfect for prepping in advance. You can make it a day ahead and let it chill in the fridge overnight, which allows the flavors to meld beautifully!
What Other Ingredients Can I Add?
This salad is very versatile! You can add sliced pepperoni, grilled chicken, artichoke hearts, or even different veggies like spinach or carrots. Feel free to customize it to your taste!