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Classic Pasta Salad

A vibrant and versatile classic pasta salad, perfect for summer gatherings and meal prep, showcasing fresh ingredients and delightful flavors.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: Italian, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Tri-color rotini pasta Cook according to package instructions
  • 1 cup Cherry tomatoes, halved
  • 1 cup Cucumbers, diced
  • 1 cup Bell peppers, diced
  • 1 small Red onion, finely chopped
  • 1 cup Mozzarella cheese, cubed Optional, can be omitted for a dairy-free version
  • 1/4 cup Parmesan cheese, grated Optional for added flavor
Dressing
  • 1/2 cup Olive oil
  • 1/4 cup Red wine vinegar
  • 1 tbsp Dijon mustard
  • to taste Salt and pepper
  • 1 tbsp Italian herbs Optional for added flavor

Method
 

Preparation
  1. Begin by boiling a large pot of salted water. Add tri-color rotini and cook according to the package instructions until al dente.
  2. Drain and rinse under cold water to stop the cooking process and cool the pasta faster.
  3. While the pasta cools, chop the cucumbers, bell peppers, and red onions into bite-sized pieces. Halve the cherry tomatoes and set aside.
Mixing
  1. In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper. Adjust seasoning as necessary. Add Italian herbs for extra flavor if desired.
  2. In a large mixing bowl, combine the cooled pasta, vegetables, mozzarella, and Parmesan (if using). Pour the dressing over and gently toss until everything is well coated.
Serving
  1. Cover the salad and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
  2. Serve cold at gatherings or as a light meal option.

Notes

For added texture, consider adding nuts or seeds. Store leftovers in an airtight container in the refrigerator for up to 3-5 days.