Italian Pasta Salad Recipe
This Italian Pasta Salad Recipe brings authentic Mediterranean flavors to your table with fresh ingredients and vibrant colors.
Equipment
- Large pot for boiling pasta
- Colander (for draining)
- Large Mixing Bowl
- Sharp knife
- Cutting Board
- Measuring cups and spoons
- Whisk for dressing
Ingredients
- 12 oz rotini pasta
- 1 cup cherry tomatoes halved
- 8 oz fresh mozzarella cubed
- 1/2 cup red onion diced
- 1/2 cup black olives sliced
- 1/4 cup fresh basil leaves
- 1/3 cup olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Boil pasta according to package directions until tender.
- Drain pasta and rinse with cold water completely.
- Cut cherry tomatoes in half using sharp knife.
- Dice red onion into small, uniform pieces carefully.
- Cube fresh mozzarella into bite-sized pieces evenly.
- Slice black olives into thin, round pieces.
- Tear fresh basil leaves into smaller pieces gently.
- Whisk olive oil with balsamic vinegar together.
- Add Italian seasoning, salt, and pepper slowly.
- Combine pasta with all vegetables in bowl.
- Pour dressing over pasta mixture and toss.
- Refrigerate for 30 minutes before serving chilled.
Notes
- Use quality olive oil Extra virgin olive oil enhances the authentic Italian flavor significantly.
- Don't overcook pasta Al dente texture prevents mushy pasta salad.
- Chill before serving Cold pasta salad tastes better and ingredients meld together.
- Add dressing gradually Start with less dressing, then add more as needed.
- Fresh herbs matter Use fresh basil instead of dried for maximum flavor impact.