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Easy Zesty Pasta Salad Recipe with Italian Dressing Perfect for Summer

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A quick and refreshing pasta salad featuring rotini pasta, fresh veggies, and a homemade zesty Italian dressing, perfect for summer gatherings and potlucks.

Ingredients

Scale
  • 8 ounces (225 g) rotini pasta
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 cup (130 g) cucumber, diced (seedless varieties work best)
  • 1/2 cup (75 g) red bell pepper, diced
  • 1/2 cup (75 g) shredded carrots
  • 1/4 cup (40 g) red onion, finely chopped
  • 1/2 cup (60 g) black olives, sliced (optional)
  • 1/2 cup (60 g) shredded mozzarella cheese (optional)
  • 1/4 cup (10 g) fresh parsley or basil, chopped
  • 1/4 cup (60 ml) olive oil (extra virgin if possible)
  • 3 tablespoons (45 ml) red wine vinegar
  • 1 tablespoon (15 ml) lemon juice, freshly squeezed
  • 1 teaspoon (5 ml) Dijon mustard
  • 1 teaspoon (2 g) sugar or honey
  • 1 garlic clove, minced
  • 1 teaspoon (1 g) dried oregano
  • 1/2 teaspoon (1 g) dried basil
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of rotini pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Stir occasionally to prevent sticking. Drain in a colander and rinse under cold water to stop cooking and cool the pasta quickly. Set aside to drain completely.
  2. While the pasta cooks, rinse and chop all veggies: halve 1 cup (150 g) cherry tomatoes, dice 1 cup (130 g) cucumber, dice 1/2 cup (75 g) red bell pepper, shred 1/2 cup (75 g) carrots, finely chop 1/4 cup (40 g) red onion, and slice 1/2 cup (60 g) black olives if using. Chop fresh herbs like parsley or basil.
  3. In a small bowl or mason jar, combine 1/4 cup (60 ml) olive oil, 3 tablespoons (45 ml) red wine vinegar, 1 tablespoon (15 ml) lemon juice, 1 teaspoon (5 ml) Dijon mustard, 1 teaspoon (2 g) sugar or honey, 1 minced garlic clove, 1 teaspoon (1 g) dried oregano, 1/2 teaspoon (1 g) dried basil, and salt and pepper to taste. Whisk or shake vigorously until emulsified. Taste and adjust seasoning if needed.
  4. In a large mixing bowl, add the cooled pasta, chopped veggies, and herbs. If using, add 1/2 cup (60 g) shredded mozzarella cheese. Pour the prepared Italian dressing over the salad.
  5. Gently toss all ingredients together using salad tongs or two large spoons, making sure everything is evenly coated with the zesty dressing. Be careful not to mash the tomatoes or olives.
  6. Cover the bowl and refrigerate the pasta salad for at least 1 hour before serving. Give it one last gentle toss before plating.

Notes

Do not overcook pasta; rinse under cold water to stop cooking and cool quickly. Prepare dressing fresh and let salad chill for at least 1 hour to meld flavors. Add more olive oil or lemon juice if salad seems dry after chilling. For gluten-free, use gluten-free pasta. For dairy-free or vegan, omit cheese or use plant-based alternatives.

Nutrition

Keywords: pasta salad, Italian dressing, summer recipe, easy pasta salad, zesty pasta salad, potluck recipe, picnic food

Find it online: https://flurpchef.com/easy-zesty-pasta-salad-recipe-with-italian-dressing-perfect-for-summer/