Italian Pasta Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
12 servings
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Calories
270 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian
Italian Pasta Salad
Description
The Italian Pasta Salad recipe centers on cooked tricolor rotini pasta dressed with a smooth blend of Greek yogurt, olive oil, red wine vinegar, and seasonings like garlic, shallot, Italian herbs, salt, and pepper. The dressing coats the pasta evenly, melding with the fresh ingredients of sliced black olives, diced green bell pepper, cucumber, halved grape tomatoes, and small mozzarella cheese balls. The preparation involves cooking pasta al dente and dressing it while still warm to enhance flavor absorption.
The salad is chilled prior to serving, allowing the flavors to develop and the ingredients to combine fully, resulting in a harmonious mix of creamy, tangy, and fresh tastes with a variety of textures from the pasta and vegetables. It is ideal as a side dish or a light main meal in warm weather or social gatherings.
Following tips from the notes, salting the pasta water during cooking enhances the pasta's flavor, and adding the dressing while the pasta is warm helps in better absorption. Fresh vegetables and cheese are added after the pasta has cooled to prevent wilting or melting, ensuring the salad maintains a fresh crunch and the cheese its shape.
Ingredients
- 1 pound rotini pasta tricolor
- ¾ cup Greek yogurt
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 garlic grated, clove
- 1 shallot minced
- 2 teaspoons Italian seasoning
- ½ teaspoon salt plus more for pasta water
- ½ teaspoon black pepper
- 1 ounce black olives canned, sliced
- 1 green bell pepper diced
- ½ English cucumber diced
- 1 pint grape tomatoes halved
- 8 ounces mozzarella cheese ciliegine size, mini cheese balls
Instructions
- Bring a large pot of water to a boil. Season with salt and add pasta. Cook according to the package directions, then drain and set aside in a large bowl.
- Meanwhile in a small bowl or jar, make the dressing by whisking Greek yogurt, olive oil, red wine vinegar, garlic, shallot, Italian seasoning, and salt and pepper until smooth and emulsified.
- Add the dressing to the cooked pasta, then top with the olives, bell pepper, cucumbers, tomatoes and cheese. Toss until everything is combined and evenly coated in the dressing.
- Chill before serving to allow the flavors to develop.
Notes
- Cook the pasta to firm yet tender (al dente) texture and salt the cooking water to improve flavor.
- Add creamy dressing to the warm pasta to help it absorb more flavor before cooling.
- Incorporate fresh vegetables and cheese only after the pasta has cooled to keep their texture intact.
- Chill the salad for a couple of hours before serving to allow flavors to meld well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Calories | 270kcal | 14% |
| Carbohydrates | 32g | 11% |
| Protein | 10g | 20% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 7mg | 2% |
| Sodium | 341mg | 14% |
| Potassium | 251mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 441IU | 9% |
| Vitamin C | 14mg | 16% |
| Calcium | 111mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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