Description
A vibrant and refreshing Italian pasta salad packed with fresh veggies, bold flavors, and a zesty homemade dressing. Perfect for summer meals or potlucks!
Ingredients
Scale
- 300g rotini or fusilli pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/2 cup cubed mozzarella cheese
- 1/4 cup grated parmesan
- 1/4 cup fresh parsley, chopped
- 1/4 cup red wine vinegar
- 1/3 cup olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and let cool.
- In a large bowl, combine cherry tomatoes, cucumber, red onion, olives, mozzarella, and parmesan.
- Add the cooled pasta to the bowl with the vegetables and cheese.
- In a small bowl, whisk together red wine vinegar, olive oil, garlic powder, oregano, salt, and pepper to make the dressing.
- Pour the dressing over the pasta mixture and toss until everything is well coated.
- Chill in the refrigerator for at least 30 minutes before serving.
- Garnish with fresh parsley just before serving.
Notes
This salad is best served cold. You can prepare it a day ahead for deeper flavor infusion.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiled
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg
Keywords: pasta salad, italian salad, summer recipe, vegetarian, potluck