Description
This Italian pasta salad is the best cold pasta salad to serve at summer gatherings. It’s loaded with vibrant and fresh veggies, mini bocconcini, tangy sun-dried tomatoes, olives, fresh basil, and tossed in a homemade zesty dressing (without mayo).
Ingredients
Units
Scale
For the salad:
- 1 pound fusilli pasta, uncooked
- Extra virgin olive oil, for drizzling
- 2 cups cherry tomatoes, halved (or grape tomatoes)
- 8 ounces mini fresh mozzarella balls, drained from their brine
- 3/4 cup chopped red bell pepper
- 3/4 cup chopped mini cucumbers (Persian cucumbers)
- 1/2 cup pitted kalamata olives (or sliced black olives)
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped small
- 1/3 cup thinly sliced red onions (or pepperoncini peppers)
- 1/2 cup chopped fresh basil (or flat-leaf parsley)
For the Italian dressing:
- 2/3 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon fresh lemon zest (optional)
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup freshly grated parmesan cheese (finely grated)
- 1 to 2 garlic cloves, finely minced (depending on how garlicky you like it)
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried basil
- 1/2 teaspoon dried parsley
- A pinch of red pepper flakes
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Cook the pasta al dente according to the package instructions. Drain the pasta in a colander and rinse until cool running water for 30 seconds to stop the pasta from cooking. Drizzle a little olive oil (about 1 teaspoon) over the cooked pasta to prevent it from sticking.
- Make the dressing. In a small bowl or jar with a fitted lid, add the olive oil, red wine vinegar, fresh lemon zest (if using), fresh lemon juice, grated parmesan cheese, garlic, honey, Dijon mustard, dried oregano, dried basil, dried parsley, salt, and freshly ground black pepper. Whisk to thoroughly combine or tightly close the lid and shake until the dressing is emulsified.
- Assemble the salad. In a large bowl, add the cooled pasta, cherry tomatoes, mini fresh mozzarella balls, red bell pepper, mini cucumber, kalamata olives, sun-dried tomatoes, and red onion or pepperoncini peppers (if using). Drizzle the prepared dressing over the salad and toss to combine. Gently stir in the fresh basil or parsley (if using).
- Chill before serving. Cover and chill in the fridge for at least 1 hour before serving. Enjoy cold or at room temperature. If you’re planning to make this salad several hours ahead of time, wait until just before serving to stir in the fresh basil.
Notes
- TIP: If you’re planning to make this pasta salad several hours in advance, I recommend adding a little more than HALF of the prepared dressing. Then add the remaining dressing just before serving. Give everything a good stir to combine.
- Make-ahead: This Italian pasta salad tastes best after its had time to rest in the fridge. I recommend chilling this pasta salad for 1 hour (or longer) before serving.
- Leftovers: If you have leftover pasta salad, store in an airtight container in the fridge for up to 3 days. The noodles will continue to absorb the dressing as it sits.
- I recommend drizzling a little olive oil or adding a splash of red wine vinegar or freshly squeezed lemon juice to help brighten up the salad before enjoying leftovers.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Chopped
- Cuisine: Italian