Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add the dried pasta and cook according to package directions until al dente. Be careful not to overcook the pasta, as it will continue to soften as it chills. Once cooked, drain the pasta thoroughly in a colander. You can rinse the pasta with cold water to stop the cooking process and prevent it from clumping, especially if you're making it ahead of time. Set aside to cool completely.1 pound dried pasta
- While the pasta is cooking and cooling, prepare your vegetables. Halve the cherry tomatoes. Dice the cucumber into bite-sized pieces. Core and dice the red bell pepper. Thinly slice the red onion (if you find raw red onion too sharp, you can soak the slices in cold water for 10 minutes and then drain, or rinse them under cold water). Pit and halve the Kalamata olives. Chop the fresh parsley and basil.1.5 cups cherry tomatoes, 1 cup cucumber, 1 red bell pepper, 0.5 red onion, 0.5 cup Kalamata olives, 0.25 cup fresh parsley, 0.25 cup fresh basil
- If you are using bocconcini, halve or quarter them depending on their size, ensuring they are easy to pick up with a fork. If you are using a larger ball of fresh mozzarella, dice it into bite-sized cubes.4 ounces fresh mozzarella balls
- In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, dried basil, salt, black pepper, and optional red pepper flakes. Taste and adjust seasonings as needed. For an added kick, you can add a pinch more red pepper flakes or a touch of Dijon mustard.0.5 cup extra virgin olive oil, 0.25 cup red wine vinegar, 2 cloves garlic, 1 teaspoon dried oregano, 0.5 teaspoon dried basil, 0.25 teaspoon salt, 0.25 teaspoon black pepper, Pinch red pepper flakes
- In a large mixing bowl, combine the cooled, drained pasta, halved cherry tomatoes, diced cucumber, diced red bell pepper, sliced red onion, halved Kalamata olives, chopped fresh parsley, and chopped fresh basil. Add the prepared fresh mozzarella balls.1 pound dried pasta, 1.5 cups cherry tomatoes, 1 cup cucumber, 1 red bell pepper, 0.5 red onion, 0.5 cup Kalamata olives, 0.25 cup fresh parsley, 0.25 cup fresh basil, 4 ounces fresh mozzarella balls
- Pour the prepared Italian dressing over the pasta and vegetable mixture. Gently toss everything together until all the ingredients are evenly coated with the dressing.
- Sprinkle the grated Parmesan cheese over the salad and toss gently one more time to distribute it.0.25 cup grated Parmesan cheese
- For the best flavor, cover the bowl and refrigerate the Italian Pasta Salad for at least 30 minutes to allow the flavors to meld. This step is highly recommended before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Not recommended for freezing. Best served chilled or at room temperature.
