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Easy Zesty Italian Pasta Salad Recipe with Fresh Flavor Ideas

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A quick and easy pasta salad featuring a tangy homemade Italian dressing, fresh veggies, and mozzarella, perfect for potlucks, picnics, and casual meals.

Ingredients

Scale
  • 8 ounces rotini or tri-color pasta (gluten-free options like brown rice pasta also work)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/2 cup black olives, sliced (optional)
  • 1/2 cup shredded mozzarella or cubed fresh mozzarella
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon honey or sugar

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and rinse under cold running water to stop the cooking and cool the pasta.
  3. In a small bowl or mason jar, combine 1/4 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1 teaspoon Italian seasoning, 1/4 teaspoon red pepper flakes (if using), 1 teaspoon honey, and salt and pepper to taste. Shake or whisk vigorously until emulsified.
  4. While pasta cools, halve 1 cup cherry tomatoes, dice 1 cup cucumber and 1/2 cup red bell pepper, finely chop 1/4 cup red onion, and slice 1/2 cup black olives. Toss these in a large mixing bowl.
  5. Add the cooled pasta to the bowl with the veggies. Pour the dressing over the top and toss gently but thoroughly to coat all ingredients evenly.
  6. Fold in 1/2 cup shredded or cubed mozzarella and 1/4 cup chopped fresh parsley. Give the salad one last gentle toss.
  7. Let the pasta salad chill in the refrigerator for at least 30 minutes before serving. If short on time, 15 minutes works, but flavors are best after resting.

Notes

Rinse pasta under cold water to stop cooking and prevent mushiness. Use fresh garlic for best flavor. Emulsify dressing well for creamy texture. Adjust seasoning to taste. Salad tastes better after chilling for a few hours or overnight. Add extra olive oil or lemon juice if salad tastes dry after chilling.

Nutrition

Keywords: pasta salad, Italian pasta salad, zesty pasta salad, easy pasta salad, potluck recipe, picnic recipe, fresh pasta salad

Find it online: https://larameals.com/easy-zesty-italian-pasta-salad-recipe-with-fresh-flavor-ideas/