Description
A colorful and flavorful pasta salad with fresh vegetables, creamy mozzarella, and a zesty Italian dressing, perfect for picnics and gatherings.
Ingredients
Scale
- 250 g (2 cups) bowtie or rotini pasta
- 1 medium red bell pepper, chopped
- 1 medium yellow bell pepper, chopped
- 1 small red onion, chopped
- 200 g (1.5 cups) halved cherry tomatoes
- 100 g (⅓ cup) sliced black olives
- 150 g (1 cup) halved mozzarella balls
- 60 ml (¼ cup) olive oil
- 30 ml (2 tablespoons) red wine vinegar
- 1 minced garlic clove
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, about 8–10 minutes. Drain and rinse with cold water.
- Chop the bell peppers and onion. Soak the onion in cold water for 10 minutes if desired.
- Whisk together olive oil, red wine vinegar, garlic, oregano, basil, salt, and pepper in a mixing bowl for the dressing.
- Combine the drained pasta, bell peppers, red onion, cherry tomatoes, and olives in a large bowl. Toss gently.
- Pour the dressing over the salad and toss to coat. Gently fold in mozzarella balls.
- Cover with plastic wrap and refrigerate for at least 15 minutes before serving to meld the flavors.
Notes
Feel free to substitute vegetables based on what you have. The dish can be made a day in advance for better flavor. Adjust dressing ingredients to your taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg