Classic Pasta Salad
A delightful dish featuring a vibrant mix of tri-color rotini, fresh vegetables, and a light vinaigrette, perfect for summer picnics and family gatherings.
Ingredients
Pasta and Base
- 8 oz Tri-color rotini Forms the base of the salad.
Vegetables
- 1 cup Cherry tomatoes Adds bursts of sweetness.
- 1 cup Cucumber Brings a refreshing crunch.
- 1 cup Bell pepper (varied colors) Introduces sweetness and color.
- 1/4 cup Red onion Provides mild pungency.
Cheese
- 1 cup Mozzarella cheese (diced or pearl) Adds creamy richness.
- 1/4 cup Parmesan cheese (grated) Enhances depth of flavor.
Dressing
- 1/4 cup Olive oil Acts as a base for the dressing.
- 2 tbsp Red wine vinegar Provides acidity to the vinaigrette.
- 1 tbsp Italian seasoning Imparts savory notes.
- to taste Salt Enhances flavors.
- to taste Pepper Balances all flavors.
Instructions
Preparation
- Cook the tri-color rotini according to the package instructions in a large pot of salted boiling water for 8 to 10 minutes until al dente.
- Drain the pasta in a colander and set aside to cool.
- In a large mixing bowl, combine the cooled pasta with cherry tomatoes, diced cucumber, chopped bell pepper, finely sliced red onion, and both mozzarella and parmesan cheese.
Making the Dressing
- In a separate bowl, whisk together olive oil, red wine vinegar, Italian seasoning, salt, and pepper until emulsified.
Combining and Serving
- Pour the vinaigrette over the pasta salad and toss gently to combine.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.
Notes
For best flavor, let the salad rest in the refrigerator for a few hours or overnight. You can add other vegetables or proteins like grilled chicken or chickpeas if desired.