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Italian Pasta Salad (Vegetarian)

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A fresh and colorful Italian pasta salad made with tender pasta, crisp vegetables, mozzarella cheese, and a tangy homemade Italian-style dressing.

Ingredients

  • 12 oz pasta (rotini, fusilli, or penne)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 red bell pepper, chopped
  • 1/4 cup red onion, finely sliced
  • 1/2 cup black olives, sliced
  • 1 cup mozzarella cheese, cubed or small mozzarella balls
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Cook the pasta in a large pot of salted boiling water according to package instructions until tender.
  2. Drain the pasta and rinse briefly under cold water to stop the cooking process. Allow it to cool completely.
  3. In a large bowl, combine the cooled pasta, cherry tomatoes, diced cucumber, chopped red bell pepper, sliced red onion, black olives, and mozzarella cheese.
  4. In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, dried oregano, dried basil, salt, and black pepper to make the dressing.
  5. Pour the dressing over the pasta mixture.
  6. Gently toss until all ingredients are evenly coated.
  7. Sprinkle chopped fresh parsley over the salad and toss lightly again.
  8. For best flavor, chill the pasta salad in the refrigerator for at least 30 minutes before serving.

Notes

  • Short pasta shapes like rotini, fusilli, or penne work best because they hold the dressing well.
  • Rinsing the pasta helps cool it quickly and prevents sticking.
  • You can prepare the salad several hours ahead to allow the flavors to blend.
  • Add marinated artichoke hearts or roasted red peppers for extra flavor.
  • Chickpeas or white beans can be added for additional protein.
  • Replace mozzarella with crumbled feta for a tangier taste.
  • To make the recipe vegan, omit the mozzarella or use plant-based cheese.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Before serving leftovers, refresh the salad with a drizzle of olive oil or a splash of vinegar.

Nutrition

Find it online: https://cookedbymaya.com/italian-pasta-salad-vegetarian/