Homemade Zesty Italian Pasta Salad
A vibrant and refreshing pasta salad bursting with flavor and colorful ingredients, perfect for gatherings and picnics.
Ingredients
Pasta and Vegetables
- 8 ounces pasta (such as rotini or penne) Cooked al dente
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell pepper, diced
- 1/2 cup red onion, diced
- 1 cup black olives, sliced
- 1 cup mozzarella cheese, cubed Can substitute with feta or cheddar
Dressing
- 1/2 cup Italian dressing Store-bought or homemade
- 1 teaspoon dried oregano
- to taste salt and pepper
Instructions
Preparation
- Cook the pasta according to package instructions until al dente. Drain and cool completely.
- In a large mixing bowl, combine the cooled pasta with cherry tomatoes, cucumber, bell pepper, red onion, black olives, and mozzarella cheese.
Dressing
- In a separate bowl, whisk together the Italian dressing with dried oregano, salt, and pepper.
- Pour the dressing over the salad ingredients and toss until well combined.
Chilling
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Serve chilled at potlucks or as a light lunch.
Notes
For variations, substitute pasta, cheese, and vegetables to suit your taste. Keep the dressing on the side if serving later to prevent sogginess.