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Italian Pasta Salad

A colorful and crunchy Italian Pasta Salad featuring fresh vegetables, savory herbs, and a bright dressing, perfect for family gatherings and summer picnics.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Dish, Salad, Side Dish
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 ounces pasta (like rotini or penne) Use high-quality, durum wheat pasta for better al dente texture.
Vegetables
  • 1 can chickpeas, drained and rinsed Chickpeas add protein and fiber.
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 bell pepper, diced
  • 1/4 red onion, diced
  • 1/2 cup black olives, sliced
Cheese and Herbs
  • 1/2 cup mozzarella cheese, cubed
  • 1/4 cup fresh parsley, chopped
Dressing
  • 1/4 cup olive oil Opt for extra virgin olive oil for its rich flavor.
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • to taste salt and pepper

Method
 

Cooking
  1. Boil a pot of salted water and cook the pasta according to package instructions until al dente. Once done, drain and let it cool.
  2. In a large bowl, mix the cooled pasta, chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, black olives, mozzarella, and fresh parsley.
Dressing and Serving
  1. In a separate small bowl, whisk together olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper until emulsified and smooth.
  2. Pour the dressing over the salad and gently toss to combine.
  3. Refrigerate for at least 30 minutes before serving chilled or at room temperature.

Notes

Serve in a large bowl and drizzle with extra virgin olive oil before serving. Can be customized with different vegetables or cheese.