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Classic Pasta Salad

A refreshing and vibrant salad made with tri-color rotini pasta, fresh vegetables, and a tangy vinaigrette, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Italian, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 oz tri-color rotini pasta Opt for high-quality semolina pasta for the best texture.
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, chopped Hydrating and low in calories.
  • 1/2 cup bell peppers, chopped
  • 1/2 cup red onion, finely chopped
  • 1 cup mozzarella cheese, cubed Dairy-free options available.
  • 1/2 cup black olives, sliced
Dressing
  • 1/4 cup olive oil Choose cold-pressed extra virgin olive oil for better flavor.
  • 2 tbsp red wine vinegar Can adjust for tanginess.
  • 1 tsp Dijon mustard
  • Salt and pepper to taste Use fresh olive oil.
Garnish
  • Fresh basil or parsley for garnish Optional for garnish.

Method
 

Preparation
  1. Cook the rotini pasta according to package instructions until al dente; drain and let cool completely.
  2. In a large bowl, combine the cooled pasta with cherry tomatoes, cucumber, bell peppers, red onion, mozzarella cheese, and black olives, tossing gently to mix.
  3. In a separate small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper until emulsified and slightly thickened.
  4. Pour the vinaigrette over the pasta salad and toss thoroughly to coat every ingredient with the dressing.
  5. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld beautifully.
  6. Just before serving, garnish with fresh basil or parsley for an aromatic finish.

Notes

This pasta salad can be served cold or at room temperature. For meal prep, it lasts up to 3 days in the fridge in an airtight container.