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Italian Pasta Salad Recipe - Fresh, Zesty, and Perfect for Any Gathering

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 12 ounces short pasta (rotini, fusilli, or bowtie)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced (English or Persian works well)
  • 1 cup bell pepper, diced (red, orange, or yellow)
  • 1/2 cup red onion, thinly sliced
  • 3/4 cup black olives or kalamata olives, sliced
  • 1 cup mozzarella pearls or cubed fresh mozzarella
  • 1/2 cup sliced pepperoncini (optional for a little heat)
  • 1 cup salami or pepperoni, cut into bite-sized pieces (optional)
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, torn or chopped
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or sugar (optional, to balance acidity)
  • 2 cloves garlic, finely minced or pressed
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta until just al dente according to package directions. You want it firm, not mushy.
  2. Rinse and cool: Drain the pasta and rinse under cold water to stop the cooking. Shake off excess water well. This keeps the salad from getting watery.
  3. Make the dressing: In a jar or small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon, honey, garlic, oregano, dried basil, salt, pepper, and red pepper flakes. Taste and adjust seasoning.
  4. Prep the veggies and mix-ins: Halve the tomatoes, dice the cucumber and pepper, slice the onion and olives, and chop the herbs. If using salami or pepperoni, cut into small pieces.
  5. Combine: In a large bowl, add the cooled pasta, veggies, olives, mozzarella, and meats (if using). Pour about two-thirds of the dressing over the salad.
  6. Toss and rest: Toss gently to coat. Add more dressing as needed. Let the salad rest for at least 20–30 minutes so the flavors meld.
  7. Finish with herbs: Right before serving, fold in fresh parsley and basil. Taste and add a pinch of salt, a squeeze of lemon, or a drizzle of olive oil if needed.
  8. Serve: Enjoy chilled or at room temperature. It’s great as a side or a light main.