Description
Discover a vibrant Italian pasta salad recipe that’s light, flavorful, and perfect for a quick lunch. Fresh veggies, basil, and a tangy dres
Ingredients
Scale
- 8 oz. rotini pasta (or your favorite short pasta shape)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup kalamata olives, pitted and sliced
- ½ cup fresh mozzarella, cubed
- ¼ cup red onion, finely diced
- ¼ cup fresh basil leaves, torn
- 2 tbsp capers, rinsed
- For the dressing:
- ¼ cup extra‑virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1 tsp dried oregano
- Salt and pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini and cook until al dente, about 8–10 minutes. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
- Prepare the veggies: While the pasta cooks, dice the cucumber, halve the cherry tomatoes, finely dice the red onion, and tear the basil leaves.
- Make the dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, oregano, salt, and pepper until emulsified.
- Combine: In a large mixing bowl, toss the cooled pasta with tomatoes, cucumber, olives, mozzarella, red onion, basil, and capers. Pour the dressing over the salad and gently fold until everything is evenly coated.
- Chill: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve: Give the salad a quick stir before serving. Garnish with extra basil or a drizzle of olive oil if desired.
Notes
- Use a pasta shape that holds the dressing well – rotini, penne, or farfalle work great.
- Rinse the pasta under cold water to keep it from sticking and to cool it quickly.
- For a sweeter touch, add a handful of fresh arugula or spinach just before serving.
- If you prefer a milder dressing, reduce the garlic or omit the Dijon mustard.
- Store any leftovers in an airtight container; the salad tastes even better the next day.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: pasta salad recipe italian