Italian Pasta Salad

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Italian pasta salad hits that sweet spot where it looks like you tried hard but actually spent 20 minutes and clicked “save” on life. It is crunchy, tangy, cheesy, and annoyingly easy to love.

I promise you do not need to be a culinary wizard. Wear a goofy apron if it makes you feel fancy. And if you want a caprese twist for next time check out this Caprese Pasta Salad for inspo.

Why This Recipe is Awesome

Because it delivers maximum flavor with minimal effort. You get juicy tomatoes, melty mozzarella balls, tangy olives, and an oily balsamic dressing that makes everything glow. It works as a side dish, a main for lazy lunchers, or that one thing you bring to potlucks to look like a responsible adult.

It is idiot proof. Even I did not mess it up once. You can prep it in advance, swap ingredients like a food DJ, and everyone will ask where you bought it. Score.

Ingredients You’ll Need

• 8 oz pasta, rotini or penne work like champs. Pick what makes you happy.
• 1 cup cherry tomatoes, halved. Tiny flavor bombs.
• 1 cup mozzarella balls. Little squeaky clouds of joy.
• 1/2 cup olives, sliced. Go with black or kalamata. I do not judge.
• 1/2 cup bell pepper, diced. Adds crunch and color.
• 1/4 cup red onion, finely chopped. Use less if you hate onion breath.
• 1/4 cup fresh basil, chopped. Fresh herbs = immediate upgrade.
• 1/4 cup olive oil. The good stuff, please.
• 2 tablespoons balsamic vinegar. Sweet and tangy magic.
• 1 teaspoon Italian seasoning. The lazy herb mix that saves lives.
• Salt and pepper to taste. Be bold about the pepper.

Step-by-Step Instructions

1. Cook the pasta according to package instructions until al dente. Drain and rinse with cold water. This stops the cooking and keeps everything from getting mushy.

2. In a large bowl, combine the cooked pasta, cherry tomatoes, mozzarella balls, olives, bell pepper, red onion, and basil. Toss with joy. Use a bowl big enough to dance in.

3. In a separate small bowl, whisk together the olive oil, balsamic vinegar, Italian seasoning, salt, and pepper. Whisk until it looks like it wants to be friends with the pasta.

4. Pour the dressing over the salad and toss to combine. Make sure everything gets a little love from the dressing.

5. Serve immediately or refrigerate for later. Cold, room temp, or slightly chilled all work. If you plan ahead, chilling for a bit makes flavors marry nicely.

Common Mistakes to Avoid

• Overcooking the pasta. Nobody likes mush. Cook pasta al dente and rinse it so the dressing clings instead of getting soggy.

• Skimping on seasoning. Pasta salad needs personality. Taste and adjust salt and pepper before you declare victory.

• Using cheap olive oil. This is not the time to be stingy. Good olive oil matters for flavor depth.

• Adding too much balsamic. A little goes a long way. Start small and add more if you want a bigger tang hit.

• Waiting too long to serve when you have mozzarella. The cheese gets less fresh if it sits forever. If making ahead, toss in mozzarella right before serving if you want maximum bounce.

Alternatives & Substitutions

• No mozzarella? Use crumbled feta for a salty tang. IMO feta gives a fun twist.

• Want vegan? Swap mozzarella for chickpeas or marinated artichoke hearts. You still get texture and protein.

• Different pasta? Swap for farfalle, fusilli, or shells. Whatever is in your pantry will do.

• No olives? Throw in capers or roasted red peppers for briny notes. Olives are classic but not mandatory.

• Fresh herbs feeling fancy? Add parsley or oregano. Basil is great but herbs are flexible.

• Prefer a creamy dressing? Mix Greek yogurt with a bit of olive oil and lemon for a lighter creamy option. Not traditional but delicious.

FAQ

Q Why should I rinse the pasta with cold water
A Want pasta that does not keep cooking and ruin your texture Who does That Rinsing chills the pasta and makes it behave in the salad

Q Can I make this the day before
A Absolutely Make it a few hours ahead and chill it If you want the mozzarella freshest add it just before serving

Q Can I use frozen mozzarella balls
A Sure as long as you thaw them and pat dry Moisture can water down your dressing so dry them slightly

Q How long does it keep in the fridge
A Up to 3 days is the sweet spot After that the veggies get sad and soggy

Q Can I double the recipe for a crowd
A Yep Double everything and use a very large bowl or a cooler People will assume you have hosting superpowers

Q Is it okay to add protein like chicken or salami
A Sure toss in grilled chicken or salami slices if you want heft Salami will make it feel like a deli on a plate

Q Any tips for making it less acidic
A Use less balsamic or add a pinch of sugar to balance flavors Works like a charm

Final Thoughts

You just made something colorful, tasty, and low drama. This pasta salad is the kind of recipe that feels fancy but lets you relax. Bring it to a gathering or eat it all in front of the TV I will not tell. Trust your taste buds more than the recipe sometimes and adjust seasoning as you go. FYI letting it chill for 30 minutes perks up the flavors big time.

Now go impress someone or yourself with this confident, no-nonsense dish. You earned it.

Conclusion

If you want to compare versions or get more ideas try this classic take on Italian Pasta Salad from Spend With Pennies Italian Pasta Salad. For a bright herby twist check out the Love and Lemons version Italian Pasta Salad Recipe – Love and Lemons. And if you love a simple homestyle recipe browse this easy guide from Tastes Better From Scratch Easy Italian Pasta Salad – Tastes Better From Scratch.

Easy Italian Pasta Salad

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• Author: admin
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A quick and flavorful Italian pasta salad that combines crunchy vegetables, mozzarella, and a tangy dressing, perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 8 oz pasta (rotini or penne)
• 1 cup cherry tomatoes, halved
• 1 cup mozzarella balls
• 1/2 cup olives, sliced
• 1/2 cup bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

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Instructions

1. Cook the pasta according to package instructions until al dente. Drain and rinse with cold water.
2. In a large bowl, combine the cooked pasta, cherry tomatoes, mozzarella balls, olives, bell pepper, red onion, and basil. Toss well.
3. In a separate small bowl, whisk together the olive oil, balsamic vinegar, Italian seasoning, salt, and pepper.
4. Pour the dressing over the salad and toss to combine.
5. Serve immediately or refrigerate for later, allowing flavors to meld.

Notes

Chill for 30 minutes before serving to enhance flavors. Adjust seasoning to taste.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Mixing
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 9g
• Cholesterol: 15mg

Keywords: pasta salad, Italian salad, quick recipe, picnic food, easy salad