Description
A quick and refreshing Italian pasta salad packed with vibrant vegetables, creamy mozzarella, and a tangy homemade dressing. The secret ingredient—sun-dried tomatoes—adds a sweet and savory punch that makes this dish perfect for potlucks, BBQs, or meal prep.
Ingredients
12 oz pasta (rotini, penne, or bowtie)
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/2 cup black olives, sliced
1/3 cup red onion, thinly sliced
1/2 cup mozzarella balls (or cubed mozzarella)
1/3 cup sun-dried tomatoes, chopped
1/4 cup fresh basil, chopped
1/3 cup olive oil
3 tbsp red wine vinegar
1 tsp Dijon mustard
1 clove garlic, minced
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
Instructions
- Cook pasta according to package instructions until al dente. Drain, rinse under cold water, and set aside.
- In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and black pepper until well combined.
- In a large mixing bowl, combine pasta, cherry tomatoes, cucumber, olives, red onion, mozzarella, sun-dried tomatoes, and basil.
- Pour the dressing over the salad and toss until evenly coated.
- Chill in the fridge for at least 30 minutes before serving for best flavor.
Notes
Add slices of salami or pepperoni for a heartier version.
Swap mozzarella for Parmesan shavings for a different flavor.
Use gluten-free pasta for a gluten-free option.
Skip cheese or use dairy-free cheese for a vegan version.
Add roasted red peppers for extra flavor.
Store in an airtight container in the fridge for up to 4 days. Do not reheat—serve cold or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook (assembly after boiling pasta)
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg
