Easy Italian Pasta Salad

Prep Time 15 mins

Cook Time 10 mins

Total Time 25 mins

Cooking Method: Simmering

Cuisine: Italian

Courses: Salad

Difficulty: Beginner

Servings: 10

Calories: 380

Description

This easy Italian pasta salad recipe serves about 10 and features a healthy mix of crisp veggies, al dente fusilli, and fresh mozzarella pearls, all tossed in a zesty Mediterranean-style vinaigrette.

Ingredients

For the Pasta Salad

1 pound (450g) of fusilli or rotini pasta
2 cups of mixed bell peppers, cored and chopped (green & red)
1 cup (about 6 oz) of pitted black olives, sliced or halved
1 medium red onion, finely diced
1 cup of fresh mozzarella pearls (bocconcini) or diced
2 medium ripe avocados
2 cups of cherry or grape tomatoes, halved
1/2 cup of fresh parsley, chopped
1/4 cup of fresh basil leaves, thinly sliced (chiffonade)

For the Dressing

1/2 cup of high-quality extra virgin olive oil
1/2 cup of red wine vinegar
2 cloves of garlic, minced
1 teaspoon of Dijon mustard
1 teaspoon of dried oregano
1/2 teaspoon of crushed red pepper flakes
1/2 teaspoon of kosher salt
1/4 teaspoon of freshly ground black pepper

How To Make Italian Pasta Salad (Step-By-Step Instructions)

1
Prep All Your Fresh Ingredients
- Wash and dry all the vegetables thoroughly.
- Chop the bell peppers (red and green) into uniform, bite-sized pieces for even texture.
- Halve the cherry tomatoes or grape tomatoes.
- Finely dice the red onion.
- Slice the black olives (pitted) into thin rounds.
- Drain mozzarella pearls.
- Dice the avocado last, right before mixing, to keep it fresh and prevent browning.
2
Cook the Pasta
- Bring a large pot of water to a boil.
- Season with salt.
- Add fusilli or rotini and cook according to package directions, but extend the cooking time by 1 to 2 minutes for a texture just past al dente.
- This slight overcooking helps the pasta stay tender after chilling, avoiding that firm or rubbery bite.
3
Drain the Pasta
- Drain the cooked pasta using a colander right after boiling.
- Then rinse pasta in cold water immediately to remove excess starch and halt the cooking process.
- Toss with a small drizzle of olive oil to keep the pasta from clumping.
- Set it aside to cool to room temperature.
4
Prepare the Dressing
- While the pasta cools, prepare the dressing.
- In a medium bowl or a jar, combine extra virgin olive oil, red wine vinegar, minced garlic, Dijon mustard, dried oregano, crushed red pepper flakes, salt, and black pepper.
- Whisk vigorously or shake the jar until the dressing is well combined and emulsified.
5
Toss the Pasta with Dressing
- Transfer the cooled pasta to a large mixing bowl.
- Pour in about two-thirds of your dressing.
- Gently toss until every piece is well coated.
- Let it rest for 10 minutes to allow the pasta to soak in the flavors.
6
Assemble Your Italian Pasta Salad
- Add the chopped red and green bell peppers, halved cherry tomatoes, sliced black olives, diced red onion, and the fresh mozzarella pearls or diced mozzarella to the pasta.
- Sprinkle in half of the chopped parsley and basil.
- Gently toss everything together until the pasta salad is well mixed.
7
Add the Avocado
- Gently fold in the diced avocado, taking care not to mash it to keep the texture creamy and fresh.
- Sprinkle in the remaining fresh parsley and basil for a final burst of color and aroma.
- Drizzle the last one-third of the dressing over the top, then give the pasta salad a final gentle toss.
- This staggered layering keeps the avocado from browning and ensures the herbs stay bright and fragrant.
8
Chill & Serve
- For best flavor, cover and refrigerate the pasta salad for at least 2 hours or even overnight.
- While optional, chilling allows the flavors to meld and deepen fully.
- Before serving, give the Italian pasta salad a good stir, as some dressing may settle at the bottom.
- Taste and adjust the seasoning if needed.
- Serve chilled or at room temperature.

Nutrition Facts

Servings 10

Serving Size Approximately 1 cup (150g) per serving

Amount Per Serving
Calories 380kcal

% Daily Value *
Total Fat 15g24%
Saturated Fat 4g20%
Cholesterol 15mg5%
Sodium 450mg19%
Potassium 320mg10%
Total Carbohydrate 35g12%
Dietary Fiber 5g20%
Sugars 5g
Protein 8g16%

Vitamin A 900 IU
Vitamin C 35 mg
Calcium 120 mg
Iron 1.2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Cook the pasta just 1 to 2 minutes longer than al dente so it stays tender, not rubbery, once chilled.
Rinse the pasta with cold water to stop the cooking instantly and wash away excess starch, keeping it from getting mushy or sticking together.
Make sure to drain the pasta thoroughly after rinsing to keep the dressing from becoming watered down.
Cool the pasta fully before mixing to keep veggies crisp and delicate ingredients like avocado from wilting.
If you have time, let the salad chill for at least 2 hours so the flavors can meld for a more delicious result.