Go Back
Simple Italian Pasta Salad with colorful vegetables and dressing

Simple Italian Pasta Salad

A delicious and colorful Italian pasta salad filled with fresh vegetables, olives, and mozzarella, perfect for picnics or quick dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 12 ounces short pasta (rotini, penne, or fusilli) Holds dressing beautifully
  • 1 cup cherry tomatoes, halved Swap for sun-dried tomatoes for intensity
  • 1 cup cucumber, diced Swap with zucchini for a milder bite
  • 1/2 cup red onion, thinly sliced Soak in cold water for 10 minutes for a gentler flavor
  • 1/2 cup Kalamata olives, pitted and halved Green olives work too
  • 1 cup mozzarella pearls or diced fresh mozzarella Creamy comfort food touch
  • 1/2 cup salami or pepperoni, chopped (optional) For a heartier version
  • 1/4 cup chopped fresh basil Or swap with fresh parsley for a different herbal note
  • a handful arugula Add for a peppery bite
Dressing
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • salt and freshly ground black pepper to taste

Method
 

Preparation
  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package directions. Drain and rinse under cold water to stop cooking; set aside to cool.
  2. While the pasta is cooling, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, oregano, salt, and pepper in a small bowl. Taste and adjust acidity or salt.
  3. In a large mixing bowl, combine the halved cherry tomatoes, cucumber, red onion, olives, mozzarella, and salami if using. Toss gently so nothing breaks.
Assembly
  1. Add the cooled pasta to the vegetables and pour the dressing over everything. Use a wooden spoon to fold the salad, coating every spiral and crevice.
  2. Fold in chopped basil and arugula last. Let the salad rest for at least 15 minutes.
Serving
  1. Serve at room temperature or chilled. The salad tastes even better the next day.

Notes

This pasta salad is forgiving — it can be made vegetarian by omitting the salami, lightened with whole wheat pasta, or made gluten-free with a pasta swap.