Description
A vibrant Tuscan Pasta Salad packed with fresh vegetables, wholesome pasta, and a zesty dressing, perfect for gatherings or a cozy weeknight dinner.
Ingredients
- 8 oz (about 2 cups) fusilli or rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 bell pepper (red or yellow), diced
- 1/2 red onion, finely chopped
- 1/3 cup Kalamata olives, pitted and halved
- 1 cup mozzarella balls, halved
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Cook Pasta: Bring a salted pot of water to boil. Add the pasta and cook until al dente according to package instructions. Drain and rinse with cold water to stop the cooking process.
- Prepare Veggies: In a large bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, olives, and mozzarella.
- Make the Dressing: In a separate small bowl, whisk together olive oil, red wine vinegar, Italian seasoning, salt, and pepper.
- Combine: Add the drained pasta and chopped basil to the bowl of veggies. Pour the dressing over everything and toss well to combine.
- Chill: Let it sit for about 30 minutes in the fridge to allow the flavors to meld before serving.
Notes
Best served chilled. Add grated Parmesan on top for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian