Italian Pasta Salad

Name: Italian Pasta Salad
Yield: 8 to 12
Ingredients: 1 pound fusilli; extra-virgin olive oil; 2 cups cherry tomato; 1½ cups mozzarella cheese; 1 red bell pepper; ½ English cucumber; 1 cup red onion; ¾ cup kalamata olives; ¾ cup Pepperoncini; ½ cup parsley; 1 recipe Italian dressing; 1½ teaspoons salt; black pepper; 1 cup basil

User Reviews

5

10 reviews

Excellent

Servings
8 to 12
Course
Side Dish, Main Course, Salad, Lunch
Cuisine
Vegetarian

Italian Pasta Salad

Iris Warren

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Italian Pasta Salad combines cooked fusilli with fresh vegetables, mozzarella balls, olives, and a zesty Italian dressing. The salad balances savory olives and peppers with creamy cheese and fresh herbs, tossed in a seasoned dressing that enhances every bite. It’s ideal as a side or light meal served chilled or at room temperature.

Description

This Italian Pasta Salad starts with fusilli pasta cooked slightly past al dente to retain a firm bite. After cooling, it’s combined with halved cherry tomatoes, mini fresh mozzarella balls, diced red bell pepper, chopped cucumber, thinly sliced red onion, kalamata olives, sliced pepperoncini, and fresh parsley. The salad is dressed with a flavorful Italian dressing, sea salt, and freshly ground black pepper to season evenly.

The ingredients provide a vibrant mix of textures and flavors—juicy tomatoes, creamy mozzarella, crisp vegetables, and briny olives and pepperoncini complement the pasta’s sturdy spiral shape that holds dressing well. Fresh basil stirred in adds an herbal brightness, and extra basil garnish enhances presentation and aroma.

This salad is versatile for picnics, potlucks, or as a refreshing accompaniment to grilled meats or sandwiches. It can be served chilled or at room temperature, making it easy to prepare ahead.

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Ingredients

Servings

1 pound fusilli or rotini pasta
extra-virgin olive oil for drizzling
2 cups cherry tomato halved
1½ cups mozzarella cheese 8 ounces, mini fresh cheese balls
1 red bell pepper stemmed, seeded, and diced, medium
½ English cucumber diced
1 cup red onion thinly sliced
¾ cup kalamata olives pitted and halved
¾ cup Pepperoncini sliced
½ cup parsley chopped, fresh
1 recipe Italian dressing
1½ teaspoons salt sea salt
black pepper freshly ground
1 cup basil plus more for garnish, fresh leaves

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Instructions

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Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until slightly past al dente. Drain and toss with a drizzle of olive oil to prevent sticking. Set aside to cool to room temperature.
Transfer the cooled pasta to a large bowl and add the cherry tomatoes, mozzarella, red pepper, cucumber, red onion, olives, pepperoncini, and parsley. Toss to combine, then add the dressing, salt, and several grinds of pepper and toss again.
Stir in the basil and season to taste. Garnish with more basil and serve.