Description

This Classic Pasta Salad brings together vibrant colors, zesty flavors, and satisfying textures in every single bite. It's perfect for summer cookouts or quick lunches, balancing chewy pasta with crunchy vegetables and a tangy vinaigrette.

Ingredients

Scale

16 oz Rotini or Fusilli Pasta
1.5 cups Cherry Tomatoes
1 large English Cucumber
1 medium Red Bell Pepper
1/2 cup Black Olives
1/4 cup Red Onio
8 oz Fresh Mozzarella Pearls
1/2 cup Extra Virgin Olive Oil
1/4 cup Red Wine Vinegar
1 tsp Dried Oregano
1 tsp Garlic Powder

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Instructions

Cook the Pasta: Bring a large pot of salted water to a rolling boil, add the rotini and cook until al dente. Drain and rinse under cold water
Prepare the Vegetables: Chop the cherry tomatoes, cucumber, bell pepper, and red onion, and place them in a large mixing bowl
Whisk the Vinaigrette: Mix the olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper until emulsified
Combine the Ingredients: Add cooled pasta, mozzarella pearls, and olives to the bowl with vegetables. Toss with vinaigrette
Chill and Marinate: Cover and refrigerate for at least 30 minutes
Garnish and Serve: Toss again before serving and garnish with parsley if desired

Notes

For a vegan version, omit mozzarella or use plant-based feta.

Use whole wheat or chickpea pasta for extra fiber.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dinner
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 285 kcal
Sugar: 4g
Sodium: 320mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 9g
Cholesterol: 15mg