Italian Vegetarian Pasta Salad (Printable)
Colorful Italian pasta tossed with fresh vegetables, mozzarella, and a zesty homemade vinaigrette dressing.
# 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 Make It:
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 under cold running water to halt cooking. Set aside to cool completely.
02 - While the pasta cools, halve the cherry tomatoes, dice the cucumber and bell pepper, thinly slice the red onion, pit and slice the black olives, quarter the artichoke hearts, and slice the sun-dried tomatoes. Transfer all vegetables to a large mixing bowl.
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 fully emulsified and well blended.
04 - Add the cooled pasta to the bowl of prepared vegetables. Scatter the mozzarella pearls, chopped basil, and parsley over the top. Pour the dressing over everything and toss thoroughly until all ingredients are evenly coated.
05 - Taste the salad and adjust salt and pepper as needed. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld together. Serve chilled or at room temperature.
# Expert Suggestions:
01 -
- The homemade dressing seeps into every noodle and makes each bite explosive with flavor, far better than any bottled Italian dressing.
- It genuinely tastes better after sitting in the fridge overnight, so you can make it ahead and forget about it until your guests arrive.
02 -
- Do not skip rinsing the pasta because residual heat will continue cooking it and you will end up with soft, gummy noodles that fall apart when tossed.
- Make the dressing in a jar with a tight lid so you can shake it again right before pouring, since it will separate as it sits.
03 -
- Cut all your vegetables roughly the same size as the pasta so you get a little bit of everything in each forkful instead of giant onion slices overpowering delicate bites.
- Always make more dressing than you think you need because pasta is absorbent and day two will taste dry unless you reserve a few tablespoons to toss in before serving.