A warm, sunny afternoon, the scent of fresh basil and ripe tomatoes wafting through the kitchen—it’s the perfect backdrop for a Classic Italian Pasta Salad. This vibrant dish is ready in just 30 minutes, featuring al dente pasta mixed with a medley of fresh vegetables and zesty dressing. Its ease of preparation and vibrant flavors make it a showstopper at gatherings.
This recipe is perfect for anyone looking to whip up a quick, satisfying meal or side dish. Ideal for picnics, barbecues, or family gatherings, you can make this salad ahead of time, allowing the flavors to meld beautifully. Store it in an airtight container for up to three days and enjoy a refreshing dish whenever you desire.
Why You’ll Love This Recipe
- Bursting with flavors from fresh vegetables and a zesty dressing.
- Perfectly chewy pasta texture combined with crisp veggies.
- Quick prep time means you can enjoy it without fuss.
- Versatile enough to serve as a main or a side dish.
What You’ll Need
Here’s what you need to make this delightful dish:
For the Salad
- 8 oz rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup bell pepper, diced
- 1/2 cup black olives, sliced
- 1/4 cup fresh basil, chopped
For the Dressing
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp Italian seasoning
- 1 tsp garlic powder
- Salt, to taste
- Black pepper, to taste
For Serving
- Grated Parmesan cheese, optional
Chill pasta before mixing to enhance flavors.
Substitutions & Swaps
- Use any pasta shape you prefer.
- Substitute red wine vinegar with apple cider vinegar.
- Cherry tomatoes can be replaced with regular tomatoes.
- Fresh basil can be swapped for parsley.
How to Make It
Follow these simple steps to create your pasta salad.
Cook the pasta
Bring a large pot of salted water to a boil. Add 8 oz rotini pasta and cook according to package instructions until al dente.
Prepare the vegetables
While the pasta cooks, chop and slice 1 cup cherry tomatoes, 1 cup cucumber, 1/2 cup red onion, 1/2 cup bell pepper, and 1/2 cup black olives.
Make the dressing
In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp red wine vinegar, 1 tbsp Italian seasoning, and 1 tsp garlic powder. Season with salt and black pepper.
Combine the ingredients
Drain the cooked pasta and let it cool. In a large bowl, combine the cooled pasta, prepared vegetables, and chopped 1/4 cup fresh basil. Pour the dressing over the top and toss gently to coat.
How to Store It
Fridge: store for up to 3 days in an airtight container.
Freezer: no, pasta will become mushy.
Reheat: not recommended, best served cold.
Tips for Best Results
- Rinse the pasta under cold water after cooking to stop the cooking process.
- Allow the pasta salad to sit for at least 30 minutes before serving for enhanced flavors.
- Drizzle a little extra olive oil before serving if it seems dry.
Serving Suggestions
- Pair with grilled chicken for a wholesome meal.
- Serve alongside crusty garlic bread at gatherings.
- Enjoy as a light lunch option on its own.
Leave a Comment