Italian Pasta Salad

$- 2 cups rotini pasta - 1 cup cherry tomatoes, halved - 1 cup cucumber, diced - 1/2 cup red onion, finely chopped - 1/2 cup black olives, sliced - 1/2 cup mozzarella balls, halved - 1/4 cup fresh basil, chopped For a great Italian pasta salad, use these fresh ingredients. The rotini pasta is perfect for holding flavors. Cherry tomatoes add sweetness and a pop of color. Diced cucumber gives a nice crunch. Finely chopped red onion adds a mild bite, while black olives bring a salty taste. Mozzarella balls make the salad creamy. Fresh basil adds an aromatic touch that brightens the dish. - 1/4 cup extra virgin olive oil - 2 tablespoons balsamic vinegar - 1 teaspoon dried oregano - 1/2 teaspoon garlic powder - Salt and pepper, to taste The dressing is simple but full of flavor. Extra virgin olive oil gives richness. Balsamic vinegar adds tanginess, which balances the salad. Dried oregano brings a hint of earthiness. Garlic powder adds depth. Don't forget to season with salt and pepper. This dressing ties all the ingredients together beautifully. - Additional vegetables (bell peppers, zucchini) - Protein options (chicken, salami) - Cheese alternatives (feta, goat cheese) Feel free to personalize your salad! Bell peppers and zucchini add more color and texture. If you want protein, diced chicken or salami works great. For a different cheesy taste, try feta or goat cheese. These options can elevate your pasta salad and make it unique. For more detailed steps, refer to the Full Recipe. To start, fill a large pot with water. Bring it to a rolling boil. Once boiling, add 2 cups of rotini pasta. Cook the pasta for about 8-10 minutes until it is al dente. This means it should be firm to the bite. After cooking, drain the pasta in a colander. Rinse it under cold water to stop it from cooking further. Let the pasta cool completely before you mix it with the other ingredients. While the pasta cools, grab a large mixing bowl. Chop the following vegetables: - 1 cup cherry tomatoes, halved - 1 cup cucumber, diced - 1/2 cup red onion, finely chopped - 1/2 cup black olives, sliced - 1/2 cup mozzarella balls, halved Add all the chopped veggies to the bowl. Gently toss them together to mix the colors and flavors. After the pasta has cooled, add it to your bowl of vegetables. Use a spatula to fold the pasta into the mix. Be careful not to break the pasta. Next, make the dressing. In a small bowl, whisk together: - 1/4 cup extra virgin olive oil - 2 tablespoons balsamic vinegar - 1 teaspoon dried oregano - 1/2 teaspoon garlic powder - Salt and pepper, to taste Once mixed, pour the dressing over the pasta and vegetables. Toss everything gently to coat it well. Cover the bowl with plastic wrap or a lid. Place it in the refrigerator. Let it chill for at least 30 minutes. This time allows the flavors to mix and improve. You can now enjoy a fresh, vibrant Italian pasta salad. For the full recipe, check out the details above. To make the best pasta salad, cook your pasta to al dente. This means it should be firm to the bite. If you overcook the pasta, it will get mushy in the salad. You want it to hold its shape. After boiling, drain the pasta and rinse it under cold water. This stops the cooking and cools it down fast. Next, choose ripe tomatoes for better flavor. Look for tomatoes that feel heavy and have a rich color. When you slice them, they should be juicy and sweet. Add them to your salad for a bright taste. Making the dressing in advance can save you time. Whisk together olive oil, balsamic vinegar, and spices in a bowl. Let it sit for an hour. This helps the flavors blend well. You can adjust the flavors to taste. If you like it tangy, add more vinegar. Want it richer? Add more olive oil. For presentation, use a large, colorful bowl. You can also serve in mason jars. They are great for picnics and look cute. Top with fresh basil to add a pop of green. Pair your pasta salad with grilled chicken or shrimp for a complete meal. Try serving it alongside crusty bread for a feast. For the full recipe, check out the Italian Pasta Party Salad. {{image_4}} Italian pasta salad is a dish full of possibilities. You can change it to fit the seasons or your diet. Let’s explore some fun variations! In summer, you can add fresh, colorful vegetables. Try bell peppers, zucchini, or even sweet corn. They add a nice crunch and taste. In autumn, roasted butternut squash gives the salad warmth. It adds a sweet flavor and lovely color. These seasonal twists keep the salad exciting! If you need gluten-free options, look for gluten-free rotini. There are many brands available that taste great. For a vegan twist, swap mozzarella with a plant-based cheese. You can also increase the veggies, like adding chickpeas for protein. These changes keep the dish tasty and healthy! Herbs can change your salad's taste. Try adding fresh parsley or dill for a bright touch. If you like heat, sprinkle in red pepper flakes or add diced jalapeños. These spicy twists can make the salad extra special. Experimenting with flavors keeps every serving unique! For the full recipe, check out the Italian Pasta Party Salad section! To keep your pasta salad fresh, use airtight containers. This helps prevent air from spoiling the flavors. Before storing, let the salad cool down. Cooling keeps the ingredients crisp and tasty. In the fridge, your pasta salad lasts about three to five days. After this, check for spoilage. Signs of spoilage include an off smell or a change in texture. If it looks slimy or smells bad, it’s best to toss it. You can freeze pasta salad, but some ingredients may change texture. To freeze, use a freezer-safe container. When ready to eat, thaw it in the fridge overnight. After thawing, give it a good stir. This helps mix the flavors back together. Enjoy your Italian Pasta Party Salad straight from the fridge or at room temperature! To make Italian pasta salad, follow these simple steps: 1. Cook the Pasta: Boil water and add 2 cups of rotini pasta. Cook until al dente, about 8-10 minutes. Drain and rinse with cold water. 2. Prep the Vegetables: In a large bowl, combine 1 cup of halved cherry tomatoes, 1 cup of diced cucumber, 1/2 cup of finely chopped red onion, 1/2 cup of sliced black olives, and 1/2 cup of halved mozzarella balls. 3. Combine Pasta and Vegetables: Add the cooled pasta to the bowl. Fold gently to mix without breaking the pasta. 4. Make the Dressing: In a small bowl, whisk together 1/4 cup of extra virgin olive oil, 2 tablespoons of balsamic vinegar, 1 teaspoon of dried oregano, 1/2 teaspoon of garlic powder, and salt and pepper to taste. 5. Dress the Salad: Pour the dressing over the pasta and vegetables. Toss gently to coat all ingredients. 6. Add Fresh Basil: Fold in 1/4 cup of chopped fresh basil. 7. Chill to Enhance Flavors: Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. Yes, you can make pasta salad ahead of time. This makes meal prep easy. You can store it in the fridge for up to 3 days. Making it in advance lets the flavors blend well. It’s a perfect choice for potlucks or picnics. You can easily swap ingredients based on your needs. If you prefer gluten-free, use gluten-free pasta. For a vegan version, skip the cheese or use a dairy-free option. You can also add more veggies like bell peppers or zucchini for extra crunch. Italian pasta salad lasts about 3-5 days in the fridge. Store it in an airtight container to keep it fresh. Check for any off smells or changes in color before eating. If it looks or smells bad, it’s best to throw it away. Absolutely! While rotini is great, you can use other pasta shapes. Bowtie, penne, or fusilli all work well. Each type gives a unique twist to your salad. Experiment to find your favorite! For the full recipe, check out the Italian Pasta Party Salad section. Italian pasta salad is a fresh and fun dish. It uses rotini, ripe veggies, and tasty dressing. We covered main ingredients, options for add-ins, and step-by-step directions. The tips helped you improve flavor and presentation. Remember, pasta salad is versatile. You can customize it for any season or diet. Make it your own, store it well, and enjoy it for days. Dive into your next pasta salad with confidence; great meals await you!$

Celebrate flavors with this vibrant Italian Pasta Party Salad! Packed with colorful ingredients like rotini pasta, fresh veggies, and mozzarella, it's perfect for gatherings or a refreshing meal. The easy dressing of olive oil and balsamic vinegar enhances every bite. Prep in just 15 minutes and let it chill to meld delicious flavors.

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Ingredients

2 cups rotini pasta

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/2 cup red onion, finely chopped

1/2 cup black olives, sliced

1/2 cup mozzarella balls, halved

1/4 cup fresh basil, chopped

1/4 cup extra virgin olive oil

2 tablespoons balsamic vinegar

1 teaspoon dried oregano

1/2 teaspoon garlic powder

Salt and pepper, to taste

Instructions

Cook the Pasta: Begin by boiling water in a large pot. Add the rotini pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the pasta in a colander and rinse it under cold water to quickly stop the cooking process. Allow the pasta to cool completely before using it in the salad.

Prep the Vegetables: While the pasta cools, take a large mixing bowl and add the halved cherry tomatoes, diced cucumber, finely chopped red onion, sliced black olives, and halved mozzarella balls. Toss gently to combine the colorful vegetables and cheese.

Combine Pasta and Vegetables: Once the rotini is cool, add it to the mixing bowl with the vegetables. Using a spatula, gently fold the pasta into the mixture, ensuring that all components are evenly mixed without breaking the pasta.

Make the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, dried oregano, garlic powder, and a generous pinch of salt and black pepper. Mix until well combined and the dressing has a smooth consistency.

Dress the Salad: Pour the prepared dressing over the pasta and vegetable mixture. Gently toss everything together so that the pasta and vegetables are beautifully coated in the dressing.

Add Fresh Basil: Carefully fold in the chopped fresh basil, making sure to distribute the fragrant herb evenly throughout the salad.

Chill to Enhance Flavors: Cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least 30 minutes. This chilling time allows the flavors to meld beautifully, enhancing the overall taste of your salad.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

- Presentation Tips: Present the pasta salad in a vibrant, large serving bowl topped with a light sprinkle of extra fresh basil for an appealing look. Alternatively, serve individual portions in mason jars, perfect for picnics or casual gatherings, adding a charming touch to your table!