Classic Italian Pasta Salad
A refreshing and vibrant pasta salad combining tricolor rotini, fresh vegetables, and a tangy dressing.
Equipment
- Large Bowl
- Small bowl
- Whisk
- Refrigerator
Ingredients
- 1 pound tricolor rotini pasta (16 oz), uncooked
- 1 pint cherry tomatoes halved
- 8 ounces fresh mini mozzarella balls
- ½ cup sliced olives
- ½ cup chopped pepperoncinis
- 1 cup mini pepperonis
- ½ red onion diced
- ½ cup shredded parmesan cheese
- ¾ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 1 tablespoon Italian seasoning
- 1 tablespoon sugar
- ½ teaspoon garlic powder
- ½ teaspoon salt
- red pepper flakes Pinch
- Pepper to taste
Instructions
- Start by boiling a large pot of salted water. Add the tricolor rotini pasta, cooking until al dente, which should be slightly firm to the bite. Avoid overcooking to prevent mushiness.
- In a small bowl, whisk together olive oil, red wine vinegar, Italian seasoning, sugar, garlic powder, salt, and red pepper flakes. Taste for a balanced flavor and adjust seasoning as needed.
- In the large bowl, combine the cooked pasta with halved cherry tomatoes, sliced olives, chopped pepperoncinis, diced red onion, and mini pepperonis. Toss gently to keep the tomatoes and pasta intact.
- Gently fold in the mini mozzarella balls and shredded parmesan cheese, avoiding rough handling to maintain the cheese's integrity.
- Pour the prepared dressing over the salad, ensuring even distribution. Be cautious not to over-saturate the salad with dressing, as flavors will deepen while chilling.
- Cover the salad and refrigerate for at least 30 minutes. This allows the flavors to meld. Do not refrigerate for too long to avoid softening the vegetables.
- Before serving, taste the pasta salad and add more salt, pepper, or dressing if necessary to enhance flavor.
- Dish out the pasta salad on plates, showcasing its vibrant colors. If the salad appears dry, refresh it with a splash of olive oil before serving.
Notes
Classic Italian pasta salad will last 3-4 days in the fridge. Keep it well covered to avoid drying out and stir each time before serving.
If the pasta absorbs too much dressing after sitting, add a splash of olive oil before serving to refresh it.
Letting the salad rest in the fridge enhances flavors when prepared ahead of time.
For a fresh crunch, use sturdier vegetables like bell peppers and carrots, which hold up better than softer vegetables.
If the salad becomes bland after chilling, stir in additional dressing or season to taste.