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Fresh Grinder Pasta Salad with Zesty Herb Vinaigrette

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A bright and fresh pasta salad featuring crunchy veggies, tender pasta, and a zesty herb vinaigrette, perfect for light summer meals and gatherings.

Ingredients

Scale
  • 8 ounces rotini or fusilli pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • ½ cup red onion, finely chopped
  • ½ cup black olives, sliced
  • 1 cup fresh mozzarella balls or cubed
  • ½ cup red bell pepper, diced
  • ¼ cup fresh basil leaves, torn
  • ¼ cup fresh parsley, chopped
  • ⅓ cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey or maple syrup
  • 2 tablespoons fresh herbs (parsley, basil, oregano mix)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of rotini or fusilli and cook according to package directions until al dente, about 9-11 minutes. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking and cool it down. Pat dry with a kitchen towel to avoid excess moisture.
  2. While the pasta cooks, halve 1 cup of cherry tomatoes, dice 1 cup cucumber, finely chop ½ cup red onion, slice ½ cup black olives, dice ½ cup red bell pepper, and tear ¼ cup fresh basil leaves. Chop ¼ cup fresh parsley. Set all aside in a large mixing bowl.
  3. In a small bowl or jar, combine ⅓ cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1 tablespoon fresh lemon juice, and 1 teaspoon honey. Add 2 tablespoons of mixed fresh herbs (parsley, basil, oregano). Season with salt and pepper to taste. Whisk or shake vigorously until emulsified and well combined.
  4. Add the cooled pasta to the bowl with vegetables. Toss in 1 cup fresh mozzarella balls or cubes. Pour the zesty herb vinaigrette over the salad. Toss gently but thoroughly to coat everything evenly. Taste and adjust seasoning with salt and pepper if needed.
  5. Let the salad chill in the refrigerator for at least 30 minutes to allow flavors to meld. Before serving, give it a quick toss. Serve cold or at room temperature.

Notes

Rinse pasta with cold water immediately after cooking to prevent stickiness. Use good-quality olive oil and fresh herbs for best flavor. Toss gently to avoid breaking mozzarella. Prepare vinaigrette and chop veggies ahead to save time. Store salad and dressing separately if prepping in advance.

Nutrition

Keywords: pasta salad, summer salad, herb vinaigrette, fresh herbs, easy pasta salad, zesty dressing, rotini pasta, fusilli pasta, picnic recipe, potluck dish

Find it online: https://larameals.com/fresh-grinder-pasta-salad-recipe-easy-zesty-herb-vinaigrette-for-summer/