Description
This Italian Pasta Salad is a vibrant and zesty side dish featuring fusilli pasta tossed with fresh mozzarella, colorful vegetables, kalamata olives, pepperoncini, and a flavorful homemade Italian dressing. Perfect for summer picnics and cookouts, it can be made ahead for convenience and bursting with fresh, bold flavors.
Ingredients
Pasta
- 1 pound fusilli or rotini pasta
- Extra-virgin olive oil, for drizzling
- 1½ teaspoons sea salt
- Freshly ground black pepper, to taste
Vegetables & Cheese
- 2 cups cherry tomatoes, halved
- 1½ cups mini fresh mozzarella cheese balls (8 ounces)
- 1 medium red bell pepper, stemmed, seeded, and diced
- ½ English cucumber, diced
- 1 cup thinly sliced red onion
- ¾ cup kalamata olives, pitted and halved
- ¾ cup sliced pepperoncini
- ½ cup chopped fresh parsley
- 1 cup fresh basil leaves, plus more for garnish
Dressing
- 1 recipe Italian Dressing (see below)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the fusilli or rotini pasta and cook it slightly past al dente according to the package instructions. Drain the pasta thoroughly and toss it with a drizzle of extra-virgin olive oil to prevent sticking. Set it aside to cool to room temperature.
- Combine Ingredients: Transfer the cooled pasta to a large mixing bowl. Add the halved cherry tomatoes, mini mozzarella balls, diced red bell pepper, diced cucumber, thinly sliced red onion, pitted and halved kalamata olives, sliced pepperoncini, and chopped fresh parsley. Toss gently to combine all the ingredients evenly.
- Add Dressing and Season: Pour the prepared Italian dressing over the salad mixture. Sprinkle in the sea salt and freshly ground black pepper, then toss well to ensure the pasta and vegetables are thoroughly coated with the dressing and seasoning.
- Finish with Basil and Serve: Stir in the fresh basil leaves carefully to distribute them throughout the salad. Taste and adjust seasoning if needed. Garnish with additional fresh basil leaves before serving cold or at room temperature for a refreshing and flavorful dish.
Notes
- Cooking pasta slightly past al dente helps it absorb flavors better without becoming mushy.
- Drizzling olive oil after cooking prevents pasta from sticking together as it cools.
- The Italian dressing can be homemade or store-bought, but homemade will add the freshest taste.
- You can refrigerate the salad for a few hours before serving to deepen flavor, but add fresh basil just before serving to maintain its vibrant color and flavor.
- This salad pairs well with grilled meats or as a standalone vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian