Italian Vegetarian Pasta Salad (Print Version)
Fresh Italian pasta tossed with seasonal vegetables, mozzarella, and a zesty herb dressing. Ready in just 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 Cook:
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 thoroughly under cold running water to halt further cooking. Set aside to drain completely.
02 - In a large mixing bowl, toss together the halved cherry tomatoes, diced cucumber, thinly sliced red onion, diced bell pepper, sliced black olives, quartered artichoke hearts, and sliced sun-dried tomatoes until evenly distributed.
03 - In a small bowl or mason jar, combine the extra-virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Whisk vigorously until the dressing is smooth and fully emulsified.
04 - Pour the dressing over the pasta and vegetable mixture. Add the mozzarella pearls, chopped basil, and parsley. Toss gently but thoroughly to coat all ingredients evenly with the dressing.
05 - Taste the salad and adjust salt and pepper as needed. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together. Serve chilled or at room temperature.
# Expert Advice:
01 -
- It takes thirty minutes from pantry to plate and almost all of that is hands off time.
- The homemade dressing pulls every ingredient together without tasting heavy or oily.
- It travels beautifully and actually tastes better after sitting in the fridge for a while.
02 -
- Rinsing the pasta is essential here because residual heat will continue cooking it and turn your salad mushy.
- This salad genuinely improves after a few hours in the fridge, making it a perfect make ahead dish for busy days.
03 -
- Make the dressing in a mason jar and shake it vigorously for the smoothest emulsion without dirtying a whisk.
- Add the fresh basil right before serving instead of during mixing so the leaves stay bright green and fragrant.