Easy Classic Pasta Salad
A quick and satisfying pasta salad filled with fresh veggies and a zesty dressing, perfect for family meals and easy entertaining.
Ingredients
Pasta and Veggies
- 8 ounces pasta (preferably rotini or penne) Cook until al dente.
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 medium bell pepper, chopped
- 1/2 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1 cup mozzarella cheese, cubed
Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and let cool for a few minutes.
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, red onion, black olives, and mozzarella cheese.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, salt, and pepper until well combined.
- Pour the dressing over the salad mixture and gently toss to coat everything evenly.
- It’s best to let the salad chill in the refrigerator for at least 30 minutes before serving.
- Serve and enjoy!
Notes
For variations, consider adding grilled chicken, chickpeas, or various veggies. Store leftovers in an airtight container for 3-5 days. Refresh soggy salad with fresh veggies.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 3gSodium: 300mgFiber: 3gSugar: 2g
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