Classic Italian Pasta Salad

$To make a tasty Classic Italian Pasta Salad, you will need: - 2 cups tri-color rotini pasta - 1 cup cherry tomatoes, halved - 1 cup cucumber, diced - 1/2 cup black olives, sliced - 1/2 cup pepperoni slices (or diced salami for a twist) - 1/2 cup mozzarella balls, halved - 1/4 cup red onion, finely chopped - 1/4 cup fresh basil leaves, chopped - 1/2 cup olive oil - 3 tablespoons red wine vinegar (replace with balsamic if preferred) - 1 teaspoon dried oregano - Salt and pepper to taste You can change some ingredients based on what you have. Here are some ideas: - Use any pasta shape you like; bowtie or penne works great. - If you don’t like olives, try artichokes or sun-dried tomatoes. - Swap pepperoni for cooked chicken or turkey for leaner meat. - Use feta cheese instead of mozzarella for a salty kick. - Change red onion for green onion for a milder taste. Fresh ingredients make a big difference in taste. Here’s how to choose the best: - Look for firm, bright cherry tomatoes without blemishes. - Choose cucumbers that feel heavy and have smooth skin. - Pick olives that are plump and have a rich color. - Choose fresh herbs with vibrant green leaves and no brown spots. - For cheese, select mozzarella that feels soft and moist, not dry. These tips help you create a pasta salad that bursts with flavor and freshness. Enjoy the vibrant colors and tastes! {{ingredient_image_1}} First, fill a large pot with salted water. Bring the water to a boil. Once boiling, add the tri-color rotini pasta. Cook it until it is al dente, which usually takes about 8 to 10 minutes. After cooking, drain the pasta in a colander. Rinse it under cold water to stop the cooking process. This keeps the pasta firm and prevents it from sticking together. In a large mixing bowl, combine the cooled pasta with other ingredients. Add the halved cherry tomatoes, diced cucumber, sliced black olives, and pepperoni or diced salami. Next, toss in the halved mozzarella balls, diced red onion, and chopped basil. Mix everything gently to ensure all the ingredients are well distributed. In a small bowl, whisk together the dressing. Combine the olive oil, red wine vinegar, and dried oregano. Add a pinch of salt and pepper for flavor. Whisk until the mixture is smooth and well blended. This dressing brings all the flavors together. Pour the dressing over the pasta salad mixture. Toss gently to coat all the ingredients evenly. Taste the salad and adjust the seasoning if needed. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This chill time allows the flavors to meld together, making each bite delicious. To get the right texture in your pasta salad, cook the rotini just right. Boil it until it's al dente, which means it's firm but not hard. This helps the pasta hold its shape when mixed with the other ingredients. After boiling, rinse the pasta under cold water. This stops the cooking and cools it down. It also helps prevent clumping. To boost the flavor, use fresh ingredients. Fresh basil adds a bright taste. Cherry tomatoes and cucumbers bring crunch and sweetness. You can also try different dressings. If you want a sweeter flavor, use balsamic vinegar instead of red wine vinegar. You can add a pinch of garlic powder or crushed red pepper for a kick. Taste the salad before serving. Adjust salt and pepper to your liking. When serving, presentation matters. Use a clear bowl to show off those vibrant colors. Add extra basil leaves on top for a nice touch. This salad works great as a side dish or a light meal. Pair it with grilled chicken or fish for a complete meal. It’s also perfect for picnics and potlucks. Enjoy it chilled for the best taste. Pro Tips Al Dente Perfection: Be sure to cook the rotini pasta just until al dente for the best texture. This will prevent it from becoming mushy once mixed with the dressing and other ingredients. Chill for Flavor: Allowing the pasta salad to chill in the refrigerator for at least 30 minutes helps the flavors to meld beautifully, making each bite more delicious. Fresh Ingredients Matter: Use fresh vegetables and herbs for the best flavor. Fresh basil and ripe tomatoes can make a significant difference in taste. Customize Your Add-Ins: Feel free to add or substitute ingredients based on your preference. Artichoke hearts, bell peppers, or even a sprinkle of feta cheese can elevate this salad further. {{image_2}} You can switch up the meats in your pasta salad. Instead of pepperoni, try diced salami. Salami adds a nice, spicy kick. If you want a lighter option, add cooked chicken. Grilled chicken adds a smoky flavor. You can also use turkey or even ham. Feel free to mix and match! Making a vegetarian salad is easy! Just leave out the meats. Add more veggies like bell peppers or carrots. You can also add chickpeas for protein. For a vegan option, skip the cheese too. Instead of mozzarella, use avocado or nuts for creaminess. This way, everyone can enjoy it! Using seasonal ingredients makes your salad fresh and bright. In summer, add fresh corn and zucchini. In fall, roasted butternut squash tastes great. You can also mix in seasonal herbs. Try dill in the spring or sage in the winter. These swaps keep your pasta salad exciting all year! To store your pasta salad, place it in an airtight container. Make sure the lid is tight. This helps keep the salad fresh and tasty. If you have leftovers, do not leave them out. Always refrigerate them right away. Before storing, ensure the pasta salad is fully cooled. Warm pasta salad can create moisture, which may lead to sogginess. Avoid adding extra dressing before storing. This will keep the pasta from getting too wet. You can add more dressing when you serve it later. Classic Italian pasta salad can last about 3 to 5 days in the fridge. Check it carefully before eating. If it looks or smells off, throw it away. Enjoy your delicious salad within this time frame for the best taste! Classic Italian Pasta Salad lasts about 3 to 5 days in the fridge. Proper storage is key. Keep it in an airtight container. This helps keep the flavors fresh. If you see any signs of spoilage, throw it away. Trust your senses; they are your best guide. Yes, you can make it ahead of time! In fact, I recommend it. Making the pasta salad a day before serves two purposes. First, it allows the flavors to blend well. Second, it saves time on busy days. Just cover it well and store it in the fridge. You can serve Classic Italian Pasta Salad with many dishes. Here are some ideas: - Grilled chicken or shrimp for a protein boost - Garlic bread or bruschetta for a crunchy side - A fresh green salad for extra veggies - Antipasto skewers for a fun appetizer These sides balance the meal and add variety. Enjoy mixing and matching! Classic Italian pasta salad is easy and full of flavor. We covered all you need: fresh ingredients, step-by-step instructions, and helpful tips. Don’t forget to experiment with variations for your taste. Storing it correctly keeps it fresh for longer. This dish is fun for picnics or gatherings. Now, you can make a tasty pasta salad that everyone will love! Enjoy your cooking and let your creativity shine.$

Classic Italian Pasta Salad

A vibrant and refreshing pasta salad featuring tri-color rotini, fresh vegetables, and a tangy dressing.

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Prep Time 15

Cook Time 30

Total Time 45

Course Appetizer

Cuisine Italian

Servings 6

Calories 250 kcal

Ingredients

2 cups tri-color rotini pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
0.5 cup black olives, sliced
0.5 cup pepperoni slices (or diced salami for a twist)
0.5 cup mozzarella balls, halved
0.25 cup red onion, finely chopped
0.25 cup fresh basil leaves, chopped
0.5 cup olive oil
3 tablespoons red wine vinegar (replace with balsamic if preferred)
1 teaspoon dried oregano
to taste salt and pepper

Instructions

Begin by boiling a large pot of salted water. Cook the tri-color rotini pasta according to package instructions until al dente, then drain and rinse under cold water to stop the cooking process.
In a large mixing bowl, combine the cooked pasta, halved cherry tomatoes, diced cucumber, sliced black olives, pepperoni, mozzarella balls, diced red onion, and chopped basil.
In a separate small bowl, whisk together the olive oil, red wine vinegar (or balsamic), dried oregano, and a pinch of salt and pepper to create the dressing.
Pour the dressing over the pasta salad mixture and toss gently to combine, ensuring all ingredients are well coated.
Taste and adjust seasoning if necessary; add more salt, pepper, or herbs as desired.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.

Notes

Serve in a large clear bowl to showcase the vibrant colors and garnish with fresh basil leaves.

Keyword Italian, pasta salad, vegetarian