Description
This Pasta Salad with Zesty Italian Dressing is a vibrant and refreshing side dish featuring tender rotini pasta combined with juicy cherry tomatoes, crisp cucumbers, colorful bell peppers, red onions, black olives, and creamy mozzarella balls. Tossed in a tangy homemade Italian dressing bursting with herbs, garlic, and zesty seasonings, this salad is a perfect addition to summer barbecues, picnics, potlucks, or casual family meals. It’s easy to make, colorful, and packed with fresh flavors that meld beautifully when chilled.
Ingredients
Pasta and Vegetables
- 12 oz rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, chopped
- ½ green bell pepper, chopped
- ¼ red onion, finely diced
- ½ cup black olives, sliced
- ½ cup mozzarella balls, halved
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Zesty Italian Dressing
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- 1 teaspoon honey
- Salt and black pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente, typically around 8-10 minutes.
- Cool the Pasta: Drain the pasta and rinse briefly under cold water to stop the cooking process. Set aside to cool completely to avoid sogginess in the salad.
- Prepare Vegetables: While the pasta is cooling, halve the cherry tomatoes, dice the cucumber, chop the red and green bell peppers, and finely dice the red onion for fresh, crisp texture.
- Make the Dressing: In a small bowl or jar, combine extra virgin olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, Italian seasoning, garlic powder, onion powder, dried oregano, honey, salt, and black pepper. Whisk or shake vigorously until the dressing is well emulsified and flavorful.
- Assemble the Salad: In a large serving bowl, combine the cooled pasta with the prepared cherry tomatoes, cucumber, bell peppers, red onion, black olives, and mozzarella balls.
- Add Dressing and Toss: Pour the zesty Italian dressing over the salad and toss thoroughly until all ingredients are evenly coated in the dressing.
- Finish with Garnish: Add the grated Parmesan cheese and freshly chopped parsley, then toss gently to incorporate without crushing the delicate ingredients.
- Chill the Salad: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld beautifully and enhance overall taste.
- Serve: Toss again just before serving, adjusting seasoning or adding extra dressing if needed to suit your taste preferences.
Notes
- Rotini, bowtie, penne, or fusilli pasta varieties all work wonderfully for this salad.
- Cook the pasta just until al dente to keep the salad from becoming mushy.
- Make this salad a few hours ahead or even the day before for deeper flavor development.
- Add protein like salami, grilled chicken, or chickpeas to make it a more substantial meal.
- Substitute feta cheese for mozzarella if you prefer a tangier Mediterranean flavor.
- Include artichoke hearts or banana peppers to amplify tanginess and complexity.
- Store leftovers in an airtight container in the refrigerator for up to 4 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Pasta Salad, Side Dish
- Method: Stovetop
- Cuisine: Italian-American
