Description
Mediterranean flavors dance through this classic Italian pasta salad, blending crisp vegetables, tangy cheese, and zesty herbs. Colorful ingredients mingle in a light vinaigrette, creating a refreshing dish you’ll crave at summer gatherings and picnics.
Ingredients
Scale
Pasta and Protein:
- 16 ounces (454 grams) rotini tricolor or original pasta
- 5 ounces (142 grams) pepperoni
- 1 cup (226 grams) mozzarella cheese
Vegetables:
- 1 cup (150 grams) broccoli
- 1 cup (150 grams) bell pepper
- 1 cup (150 grams) English cucumber
- 1/2 cup (75 grams) red onion
- 8 ounces (226 grams) cherry tomato
- 8 ounces (226 grams) black olives
Dressing and Seasonings:
- 1 1/2 cups (360 milliliters) oil
- 1/4 cup (60 milliliters) red wine vinegar
- 1/4 cup (60 milliliters) water
- 2 tablespoons (30 grams) fresh parsley
- 1 tablespoon (15 grams) oregano
- 1 tablespoon (15 grams) parsley
- 1 teaspoon (5 grams) garlic powder
- 1 teaspoon (5 grams) salt
- 1 teaspoon (5 grams) lemon juice
- 4 teaspoons (20 grams) sugar
- Salt and pepper to taste
Instructions
- Boil a large pot of salted water at high heat. Add pasta and cook according to package instructions until al dente, approximately 8-10 minutes. Drain in a colander and rinse with cold water to stop cooking process. Allow pasta to drain completely to prevent excess moisture.
- Prepare vegetables while pasta cools. Chop broccoli and bell peppers into small, uniform pieces. Slice cucumber into thin quarters. Dice red onion finely. Halve cherry tomatoes to maximize flavor distribution.
- Drain olives thoroughly and slice into thin rings. These will provide a briny, robust flavor to the salad’s overall profile.
- Cut mozzarella and pepperoni into bite-sized pieces. Ensure each ingredient is proportional for consistent texture and taste in every bite.
- Create dressing by combining dry seasonings: garlic powder, oregano, dried parsley, sugar, salt, and pepper. Whisk in water, olive oil, vinegar, and lemon juice until emulsified and smooth.
- Combine cooled pasta, prepared vegetables, olives, cheese, and pepperoni in a large mixing bowl. Pour dressing over ingredients and gently toss to ensure even coating. Refrigerate for 30 minutes to allow flavors to meld.
- Before serving, garnish with fresh chopped parsley. Optional: sprinkle additional parmesan cheese for enhanced flavor complexity. Serve chilled and enjoy the vibrant Italian-inspired dish.
Notes
- Ensure pasta is cooked perfectly al dente to maintain a firm texture and prevent mushiness in the final salad.
- Rinse pasta thoroughly with cold water to stop cooking and remove excess starch, preventing clumping.
- Drain vegetables and ingredients completely to avoid watery dressing and maintain the salad’s crisp consistency.
- Customize the recipe by swapping ingredients for dietary needs like vegetarian, gluten-free, or low-carb options.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 430
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 7 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 30 mg