Description
This cold pasta salad is a refreshing and flavorful dish perfect for summer picnics and potlucks. Packed with colorful vegetables and a tangy dressing, it’s easy to make and even easier to enjoy.
Ingredients
Scale
- 8 ounces rotini or penne pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1 cup mozzarella cheese, cubed
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and rinse under cold water until cool.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, mozzarella cheese, and basil.
- In a small bowl, whisk together the olive oil, red wine vinegar, garlic powder, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
- Feel free to add other vegetables such as zucchini or carrots.
- You can use any type of pasta you prefer.
- For added protein, consider adding diced grilled chicken or chickpeas.
- Prep Time: 15
- Cook Time: 10
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4
- Sodium: 450
- Fat: 18
- Carbohydrates: 34
- Fiber: 3
- Protein: 8
Keywords: cold pasta salad recipes, summer pasta salad, easy pasta salad, picnic pasta salad, vegetarian pasta salad