Classic Pasta Salad
A colorful and customizable pasta salad perfect for summer gatherings, packed with fresh ingredients and flavors.
Ingredients
Pasta and Vegetables
- 12 oz Tri-color rotini Alternatively, you can use penne or fusilli.
- 1 cup Cherry tomatoes Halved.
- 1 cup Cucumber Diced.
- 1 cup Bell pepper Chopped (red, yellow, or green).
- 1/2 cup Red onion Thinly sliced.
- 8 oz Mozzarella cheese Cubed or fresh.
- 1/2 cup Parmesan cheese Grated.
Dressing
- 1/2 cup Olive oil
- 1/4 cup Red wine vinegar
- 1 tbsp Italian seasoning
- 1 tsp Salt
- 1/2 tsp Black pepper
Instructions
Cooking Pasta
- Bring a large pot of salted water to a rolling boil, add tri-color rotini, and cook according to package instructions (8-10 minutes) until al dente.
- Drain the pasta in a colander and let it cool completely.
Preparing Vegetables
- Dice cherry tomatoes and cucumber, chop bell pepper, and thinly slice red onion to uniform sizes.
- In a large mixing bowl, combine the cooled rotini, cherry tomatoes, cucumber, bell pepper, red onion, mozzarella, and parmesan.
Making the Dressing
- In a separate bowl, whisk together olive oil, red wine vinegar, Italian seasoning, salt, and black pepper until combined.
Mixing Salad
- Pour the vinaigrette over the pasta and vegetable mixture and gently toss until evenly coated.
- Cover with plastic wrap or a lid and refrigerate for at least 30 minutes before serving.
Notes
You can personalize the pasta salad with your favorite ingredients like olives or grilled chicken. Make a day in advance for best flavor, but store dressing separately to maintain crunch.