Cold Italian Pasta Salad

As the sun begins to warm the days and the allure of outdoor gatherings calls, few dishes are as inviting as a colorful Mediterranean Breeze Pasta Salad. This vibrant salad encapsulates the essence of Mediterranean cuisine, offering a delightful medley of flavors and textures that are perfect for warm weather. Whether you're hosting a backyard barbecue, enjoying a picnic at the park, or simply looking for a light meal, this pasta salad is a go-to option that is both satisfying and refreshing.

Discover the perfect dish for warm weather with this Refreshing Mediterranean Breeze Pasta Salad. Bursting with vibrant seasonal vegetables, tangy cheese, and briny olives, this salad is a delightful blend of textures and flavors. Ideal for picnics, barbecues, or light meals, it’s nutritious and satisfying without being heavy. With a simple, zesty dressing and easy preparation, this salad is sure to impress at any gathering while celebrating the essence of Mediterranean cuisine. Enjoy the fresh tastes and healthy ingredients!

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Ingredients

12 oz (340 g) rotini pasta (or your choice of pasta)

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1 cup bell peppers (choose red, yellow, or green), diced

1/2 cup red onion, finely chopped

1 cup pitted black olives, sliced

1 cup mozzarella balls (ciliegine), halved

1/4 cup fresh basil leaves, chopped

1/4 cup fresh parsley, chopped

1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar

1 teaspoon dried oregano

1/2 teaspoon garlic powder

Salt and pepper to taste

Optional: 1/4 cup grated Parmesan cheese for garnish

Instructions

Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the rotini pasta and cook according to package instructions until it reaches an al dente texture (firm but tender). Drain the pasta in a colander and rinse thoroughly under cold water to halt the cooking process. Set the pasta aside to cool completely.

Prepare the Vegetables: While the pasta cools, wash and chop the cherry tomatoes, cucumber, bell peppers, and red onion into bite-sized pieces. Combine these fresh vegetables in a large mixing bowl.

Add the Olives and Cheese: Into the bowl of freshly chopped vegetables, incorporate the sliced black olives and halved mozzarella balls. Gently toss the mixture to ensure even distribution without breaking the cheese.

Mix the Dressing: In a separate bowl, whisk together the olive oil, red wine vinegar, dried oregano, garlic powder, and a pinch of salt and pepper. Taste the dressing and adjust the seasoning if necessary, ensuring a balanced flavor.

Combine Pasta and Dressing: Once the pasta has cooled completely, add it to the mixing bowl with the vegetable mixture. Drizzle the prepared dressing over the pasta and toss gently but thoroughly to coat all the ingredients evenly.

Add Fresh Herbs: Carefully fold in the chopped basil and parsley, being mindful not to smash the mozzarella balls, allowing their creamy texture to remain intact.

Chill and Serve: Cover the pasta salad with plastic wrap or transfer it to an airtight container. Chill in the refrigerator for at least 30 minutes, allowing the flavors to meld together beautifully.

Garnish: Before serving, give the pasta salad a final gentle toss to mix the ingredients. If desired, sprinkle freshly grated Parmesan cheese on top for an extra burst of flavor.

Prep Time: 20 minutes

Total Time: 1 hour

Servings: 6 servings

Presentation Tips: Serve the pasta salad in a large, shallow bowl or individual plates. For an added touch, garnish with whole basil leaves or edible flowers for a vibrant finish.