Description
This Italian Pasta Salad is a refreshing mix of flavors, perfect for summer gatherings.
Ingredients
Scale
- 1 pound Fusilli or rotini
- 2 cups Cherry tomatoes (Halved)
- 1 medium Red bell pepper (Diced)
- 0.5 English cucumber (Diced)
- 1 cup Red onion (Thinly sliced)
- 0.75 cup Kalamata olives (Pitted and halved)
- 0.75 cup Pepperoncini (Sliced)
- 0.5 cup Fresh parsley (Chopped)
- 1.5 cups Mini mozzarella cheese balls
- 1 cup Fresh basil leaves (Plus more for garnish)
- Extra-virgin olive oil
- White wine vinegar
- Lemon juice
- Honey
- Garlic
- Dijon mustard
- Dried herbs
- 1.5 teaspoons Sea salt
- Freshly ground black pepper
Instructions
- Bring a large pot of salted water to a rolling boil over high heat. Add 1 pound of fusilli or rotini and cook for 10–12 minutes, or until slightly beyond al dente.
- In a large mixing bowl, combine 2 cups of halved cherry tomatoes, 1½ cups of mini mozzarella cheese balls, 1 diced red bell pepper, and ½ diced English cucumber.
- Once the pasta has cooled, add it to the bowl with the prepared vegetables. Sprinkle in ½ cup of chopped fresh parsley and gently toss everything together.
- In a separate bowl, whisk together your homemade Italian dressing using extra-virgin olive oil, white wine vinegar, lemon juice, honey, garlic, and Dijon mustard.
- Pour the dressing over the salad mixture and sprinkle in 1½ teaspoons of sea salt and freshly ground black pepper to taste. Toss gently.
- Fold in 1 cup of fresh basil leaves. Adjust seasonings before serving, if needed. Garnish with basil leaves.
- Transfer the Italian Pasta Salad to a serving dish and serve immediately or refrigerate until ready to enjoy.
Notes
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 15 mg