Looking for a refreshing dish that screams summer? This Italian pasta salad recipe is your answer! Bursting with colorful vegetables, al dente pasta, and a tangy dressing, it’s perfect for picnics, barbecues, or a light lunch. Easy to prepare and packed with flavor, this dish will impress your family and friends. Get ready to savor every bite!
Ingredients
Here is the list of ingredients.
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 20 minutes, and no cooking is required since you’ll use pre-cooked pasta.
Nutritional Value
Each serving (approximately 1 cup) contains around 250 calories, 10g of protein, 12g of fat, 30g of carbohydrates, and 3g of fiber. This information is based on one serving for one person.
Step-by-Step Cooking Process
- Cook the pasta according to package instructions; drain and let cool.
- Chop bell peppers, cucumbers, cherry tomatoes, and red onion into bite-sized pieces.
- In a large bowl, combine the cooled pasta and chopped vegetables.
- Add olives and artichoke hearts to the bowl.
- In a separate bowl, whisk together olive oil, vinegar, and Italian seasoning.
- Pour the dressing over the pasta salad and toss to combine.
- Season with salt and pepper to taste.
- Garnish with fresh basil or parsley for added flavor.
- Cover and refrigerate for at least 30 minutes before serving.
- Serve chilled and enjoy this delightful dish!
Alternative Ingredients
You can easily substitute ingredients in this pasta salad. Use whole wheat pasta for a healthier option, or swap out vegetables based on your preference—zucchini and spinach work great too!
Serving and Pairings
This Italian pasta salad pairs wonderfully with grilled chicken, fish, or as a side for a barbecue. It also complements a glass of white wine perfectly for a refreshing meal.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This salad is best served cold and does not require reheating. It can be frozen, but the texture may change upon thawing.
Cooking Mistakes
- Overcooking the pasta can lead to mushy salad; cook it al dente.
- Not chilling the salad before serving can lessen the flavors.
- Using too much dressing can make it soggy; start with a little.
- Forgetting to season can leave the salad bland.
- Not using fresh ingredients can affect the taste and texture.
Helpful Tips
- Make it ahead of time for better flavor development.
- Experiment with different dressings for variety.
- Add protein like chickpeas or grilled chicken for a more filling meal.
- Use seasonal vegetables for the best taste.
FAQs
Can I use gluten-free pasta for this recipe?
Yes, gluten-free pasta works well in this salad. Just cook it according to package instructions and let it cool before adding other ingredients.
How long can I store leftovers?
Leftovers can be stored in the refrigerator for up to 3 days. Make sure it’s in an airtight container to maintain freshness.
Is this pasta salad suitable for meal prep?
Absolutely! This salad is perfect for meal prep. Make it in advance and enjoy it throughout the week for a quick and healthy option.
What vegetables can I add?
You can customize the salad with any vegetables you like, such as carrots, peas, or even roasted vegetables for added flavor.
Can I make this salad vegan?
Yes, simply omit any cheese and use a vegan-friendly dressing to make this salad completely plant-based.
Conclusion
This Italian pasta salad recipe is not only easy to prepare but also a delightful dish that brings together fresh flavors and textures. Perfect for any occasion, it’s a must-try for pasta lovers and a great addition to your culinary repertoire.
Italian Pasta Salad Recipe
Ingredients
- 8 oz. pasta fusilli or rotini
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1 bell pepper chopped
- 1/2 cup olives sliced
- 1 cup artichoke hearts quartered
- 1/4 cup red onion diced
- 1/4 cup olive oil
- 2 tablespoons vinegar
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the pasta according to package instructions; drain and let cool.
- Chop the vegetables: bell pepper, cucumber, cherry tomatoes, and red onion.
- In a large bowl, combine the cooled pasta and chopped vegetables.
- Add olives and artichoke hearts to the bowl.
- In a separate bowl, whisk together olive oil, vinegar, and Italian seasoning.
- Pour the dressing over the pasta salad and toss to combine.
- Season with salt and pepper to taste.
- Garnish with fresh basil or parsley.
- Cover and refrigerate for at least 30 minutes before serving.
- Serve chilled and enjoy!