Simple Italian Pasta Salad
A bright, tangy pasta salad that combines chewy pasta, juicy cherry tomatoes, crisp cucumber, and creamy mozzarella, tossed in a zippy olive oil and red wine vinegar dressing.
Ingredients
Pasta and Vegetables
- 12 oz pasta (e.g., rotini or penne) Choose shapes that trap dressing and bits of veg.
- 1 cup cherry tomatoes, halved Look for firm, glossy tomatoes.
- 1 cup cucumber, diced Fresh, firm cucumber alerts brightness.
- 1/2 cup red onion, diced Provides a nice crunch and flavor.
- 1/2 cup black olives, sliced Optional; for added flavor.
- 1/2 cup mozzarella cheese, cubed Use fresh mozzarella for best taste.
- 1/4 cup fresh basil, chopped Adds aromatic freshness.
Dressing
- 1/4 cup olive oil Use extra-virgin for better flavor.
- 2 tablespoons red wine vinegar Provides bright acidity.
- 1 teaspoon Italian seasoning For classic Italian flavor.
- to taste Salt and pepper Adjust as needed.
Instructions
Preparation
- Cook the pasta according to package instructions, then drain and let cool.
- Combine the cooled pasta with cherry tomatoes, cucumber, red onion, black olives, mozzarella, and basil in a large bowl.
Dressing
- Whisk together olive oil, red wine vinegar, Italian seasoning, salt, and pepper in a small bowl.
- Taste and adjust dressing before adding to the salad.
Assembly
- Pour dressing over the pasta salad and toss until well combined.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
This salad keeps well in the fridge for 3-4 days. Add protein like grilled chicken for a heartier dish.