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Easy Classic Italian Pasta Salad with Homemade Dressing

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A quick and simple Italian pasta salad tossed with a tangy homemade vinaigrette, fresh veggies, and mozzarella cheese. Perfect for last-minute meals, potlucks, or picnics.

Ingredients

Scale
  • 8 ounces (225g) rotini pasta (or your favorite short pasta)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup black olives, sliced
  • 1/2 cup diced cucumber
  • 1/4 cup red onion, finely chopped
  • 1/2 cup diced mozzarella cheese or small mozzarella balls
  • 1/4 cup fresh basil leaves, torn
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano (or 1 tablespoon fresh, finely chopped)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of red pepper flakes (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225g) of rotini pasta and cook according to package instructions, usually 9-11 minutes, until al dente. Stir occasionally to prevent sticking.
  2. Drain pasta in a colander and rinse under cold water to stop cooking and cool the pasta. Set aside to drain well.
  3. In a small bowl or jar, combine 1/4 cup olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of red pepper flakes if using. Whisk or shake vigorously until well emulsified.
  4. While pasta cooks, halve 1 cup cherry tomatoes, slice 1/2 cup black olives, dice 1/2 cup cucumber, finely chop 1/4 cup red onion, and tear 1/4 cup fresh basil leaves. Cube or ball about 1/2 cup mozzarella cheese.
  5. Combine the drained pasta, chopped veggies, basil, and mozzarella in a large bowl. Pour the dressing over and toss gently until everything is well coated.
  6. Refrigerate for at least 20 minutes to let flavors meld. Taste and adjust seasoning before serving.

Notes

Cook pasta al dente and rinse under cold water to prevent mushiness. Whisk or shake dressing well to emulsify. Add cheese just before serving if prepping ahead. Salad tastes better after chilling for at least 20 minutes or overnight. For gluten-free, use gluten-free pasta; for dairy-free, substitute mozzarella with tofu or avocado.

Nutrition

Keywords: Italian pasta salad, homemade dressing, rotini pasta salad, easy pasta salad, summer picnic recipe, quick pasta salad

Find it online: https://merrymorsel.com/easy-classic-italian-pasta-salad-recipe-with-homemade-dressing-tips/