Vibrant Summer Pasta Salad

$- 2 cups rotini pasta - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 bell pepper (red or yellow), diced - 1/2 red onion, finely chopped - 1 cup black olives, sliced - 1 cup mozzarella balls (bocconcini), halved - 1/4 cup fresh basil leaves, chopped - 1/4 cup olive oil - 2 tablespoons balsamic vinegar - 1 teaspoon dried oregano - Salt and pepper to taste Each ingredient plays a key role in the flavor and texture. Here is how much you need: - Rotini Pasta: 2 cups make for a fun shape that holds the dressing well. - Cherry Tomatoes: 1 cup adds sweetness and color. - Cucumber: 1 diced cucumber brings crunch and freshness. - Bell Pepper: 1 diced (red or yellow) gives a sweet flavor and vibrant look. - Red Onion: 1/2 finely chopped adds a mild bite. - Black Olives: 1 cup sliced for a salty kick. - Mozzarella Balls: 1 cup halved for creaminess. - Fresh Basil: 1/4 cup chopped for a bright, herbal flavor. - Olive Oil: 1/4 cup serves as the base of the dressing. - Balsamic Vinegar: 2 tablespoons for tanginess. - Dried Oregano: 1 teaspoon enhances the taste. - Salt and Pepper: To taste, these help balance all the flavors. You can easily swap some ingredients if you want. Here are a few ideas: - Pasta: Use any pasta shape like penne or fusilli. - Vegetables: Add or change veggies like zucchini or carrots. - Cheese: Swap mozzarella for feta or goat cheese. - Olives: If you don’t like black olives, try green ones or leave them out. - Basil: Use parsley or cilantro if you can’t find basil. - Dressing: Try lemon juice instead of balsamic vinegar for a lighter taste. These swaps allow you to customize the salad to fit your taste or what you have on hand. Enjoy making this dish your own! {{ingredient_image_1}} Start by boiling water in a large pot. Once it boils, add salt to the water. This helps flavor the pasta. Add 2 cups of rotini pasta to the pot. Cook it according to the package instructions until it's al dente. This usually takes about 8 to 10 minutes. When done, drain the pasta in a colander. Rinse it under cold water to stop cooking. This keeps the pasta firm. Set it aside while you prepare the veggies. Take a large mixing bowl. In this bowl, combine the halved cherry tomatoes, diced cucumber, diced bell pepper, finely chopped red onion, sliced black olives, and halved mozzarella balls. The mix of colors makes your salad bright and fun. This is where the flavor comes alive! Make sure the veggies are fresh. Fresh ingredients make a big difference in taste. Grab a small bowl for the dressing. Whisk together 1/4 cup of olive oil, 2 tablespoons of balsamic vinegar, 1 teaspoon of dried oregano, and a pinch of salt and pepper. This dressing adds a nice tang to the salad. Whisk until it is well combined. This step is key for a tasty salad. Now, take the cooled rotini pasta and add it to the bowl with the veggies. Pour the dressing over the pasta and veggies. Gently toss everything together. Make sure all the ingredients are coated in the dressing. This gives every bite great flavor. Finally, add 1/4 cup of chopped fresh basil and mix again. Taste it! Adjust the seasoning if needed. Cover the bowl and refrigerate for at least 30 minutes. This helps the flavors blend together perfectly. To get the best pasta, cook it al dente. This means it should be firm but not hard. Follow the package instructions carefully. Use plenty of salted water for boiling. After cooking, drain the pasta and rinse it under cold water. This stops the cooking and keeps it from getting mushy. Fresh herbs make this salad shine. I love using basil in my pasta salad. It adds a bright taste. Chop the leaves just before you add them. You can also try adding parsley or oregano. These herbs will give your dish extra flavor and freshness. Presentation matters! Serve the pasta salad in a big bowl. Top it with more fresh basil for a pop of color. A drizzle of balsamic vinegar just before serving makes it look fancy. This salad is great for picnics or barbecues. Enjoy it cold or at room temperature. Pro Tips Perfect Pasta: Make sure to cook the rotini pasta al dente to maintain a nice texture in the salad. Colorful Veggies: Use a mix of red and yellow bell peppers for a vibrant look and added sweetness. Fresh Herbs: Always use fresh basil for the best flavor; it elevates the dish significantly. Chill Time: Let the salad sit in the fridge for at least 30 minutes before serving to allow the flavors to meld. {{image_2}} You can add protein to your pasta salad for more flavor and nutrition. Chicken works great. Use grilled chicken breast for a nice smoky taste. Simply dice it and mix it in. Shrimp is another tasty option. Cook it in some olive oil and garlic. Toss it in the salad when it cools. This turns your salad into a full meal. If you want a vegan option, skip the cheese. Instead of mozzarella, try using avocado. It adds creaminess and healthy fats. For the dressing, use a mix of olive oil and lemon juice. This keeps it fresh and light. You can also use a vegan mayo if you like a creamy touch. Seasonal veggies can make your pasta salad shine. In spring, add fresh peas or asparagus. In summer, use ripe tomatoes and zucchini. In fall, roasted butternut squash is a sweet addition. Winter calls for hearty vegetables like kale or Brussels sprouts. These swaps make the dish fresh and exciting all year long. Store your pasta salad in an airtight container. This keeps it fresh and tasty. Place it in the fridge right after you make it. The cool temperature keeps the flavors bright. Always cover it well to avoid drying out. Your pasta salad lasts about 3 to 5 days in the fridge. The flavors blend better as it sits. However, if you notice any off smells or colors, it’s best to throw it away. Always trust your senses. If it looks or smells bad, don't eat it. You can enjoy this pasta salad cold or warm. If you want to reheat it, do so gently. Place it in a microwave-safe bowl. Heat in short bursts of 15 to 30 seconds. Stir in between until it warms up. Avoid overheating, as it can change the texture. Yes, you can make this pasta salad ahead of time. It tastes even better after sitting for a bit. Just mix the pasta and veggies, and add the dressing later. This way, the pasta won’t get too soggy. You can chill it in the fridge for up to two days. Rotini pasta works great for pasta salad. Its twists hold onto the dressing and flavors. You can also use fusilli or bowtie pasta. These shapes add fun and texture. Just make sure to cook it al dente to keep the perfect bite. To make a creamy pasta salad, use mayonnaise or Greek yogurt. You can mix them with your favorite seasonings. For a tangy kick, add a splash of lemon juice or vinegar. Combine it with your cooked pasta and veggies. This will give you a rich and tasty salad. This blog post covers the key steps to make a delicious pasta salad. We explored the right ingredients, how to cook them, and tips for the best flavor. I shared ways to adapt the salad for different diets and seasons. Pasta salad is fun to make and enjoy. Use my tips to create your own tasty version. Remember to store it properly so it stays fresh. Enjoy your meal!$

Vibrant Summer Pasta Salad

A refreshing and colorful pasta salad perfect for summer gatherings.

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Prep Time 15

Cook Time 10

Total Time 45

Course Salad

Cuisine Italian

Servings 6

Calories 250 kcal

Ingredients

2 cups rotini pasta
1 cup cherry tomatoes, halved
1 whole cucumber, diced
1 whole bell pepper (red or yellow), diced
0.5 whole red onion, finely chopped
1 cup black olives, sliced
1 cup mozzarella balls (bocconcini), halved
0.25 cup fresh basil leaves, chopped
0.25 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried oregano
to taste Salt and pepper

Instructions

Cook the rotini pasta according to package instructions in salted boiling water until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, bell pepper, chopped red onion, sliced black olives, and halved mozzarella balls.
Add the cooled rotini pasta to the mixing bowl.
In a separate small bowl, whisk together the olive oil, balsamic vinegar, dried oregano, salt, and pepper.
Pour the dressing over the pasta salad ingredients and gently toss to combine, ensuring everything is evenly coated.
Add the chopped fresh basil and give it one last gentle toss.
Taste and adjust seasoning if necessary.
Cover and refrigerate for at least 30 minutes to let the flavors meld together before serving.

Notes

Serve in a large bowl garnished with extra fresh basil on top, and for an extra touch, drizzle with a little more balsamic vinegar just before serving.

Keyword pasta salad, summer, vegetarian