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Italian Pasta Salad

A vibrant dish that combines colorful vegetables, zesty dressing, and al dente pasta, perfect for gatherings and celebrations.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 ounces Pasta, such as rotini or farfalle
  • 1 large Cucumber, diced Can be swapped with zucchini for a different texture.
  • 1 Red Bell Pepper, chopped
  • 1 Yellow Bell Pepper, chopped
  • 1 cup Cherry Tomatoes, halved Grape tomatoes can be used for a sweeter taste.
  • 1/2 Red Onion, thinly sliced Dicing smaller yields a milder flavor.
  • 1/3 cup Olive Oil Flavored oil can be used for added depth.
  • 1/4 cup Red Wine Vinegar Balsamic vinegar can add a sweeter touch.
  • 1 tablespoon Italian Seasoning Alternatively, use a blend of dried basil, oregano, and thyme.
  • Salt and Pepper To taste.
  • 1/2 cup Parmesan Cheese, grated Omit for a dairy-free option.

Method
 

Cooking Pasta
  1. Bring a large pot of salted water to a boil, add the pasta, and cook according to package directions until al dente. Once cooked, drain and rinse under cold water to stop the cooking process.
Preparing Vegetables
  1. While the pasta cooks, wash and chop the bell peppers, cucumber, cherry tomatoes, and red onion.
Making the Dressing
  1. In a bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, salt, and pepper. Adjust seasoning to your liking.
Combining Ingredients
  1. In a large mixing bowl, combine the cooked pasta, chopped vegetables, and dressing. Toss gently until everything is coated evenly.
Chilling and Serving
  1. Let the salad sit for at least 30 minutes in the refrigerator to allow the flavors to meld together. Serve chilled or at room temperature.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Avoid freezing to maintain texture. If the salad appears dry after refrigeration, add olive oil or vinegar before serving.