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Easy 15-Minute Pasta Salad Recipe with Zesty Italian Dressing for Perfect Summer Meals

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A quick and vibrant pasta salad tossed with a tangy homemade Italian dressing, fresh veggies, and cheese, perfect for summer meals and ready in just 15 minutes.

Ingredients

Scale
  • 8 ounces (225g) rotini or fusilli pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • ½ cup red bell pepper, diced
  • ½ cup black olives, sliced
  • ¼ cup red onion, finely chopped (optional)
  • ½ cup shredded mozzarella or cubed feta cheese
  • ¼ cup fresh basil leaves, roughly chopped
  • ⅓ cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225g) of rotini or fusilli pasta and cook according to package instructions, usually 9-11 minutes, until al dente. Stir occasionally to prevent sticking. Drain the pasta in a colander and rinse briefly with cold water to stop the cooking process and cool it down. Set aside to drain well.
  2. While the pasta cooks, halve 1 cup of cherry tomatoes, dice 1 cup of cucumber (remove seeds if preferred), dice ½ cup of red bell pepper, slice ½ cup of black olives, and finely chop ¼ cup of red onion. Roughly chop ¼ cup of fresh basil leaves.
  3. In a small bowl, whisk together ⅓ cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, 1 teaspoon honey or maple syrup, 2 minced garlic cloves, 1 teaspoon dried oregano, ½ teaspoon dried basil, salt, and pepper to taste. Whisk until the dressing is smooth and emulsified.
  4. In a large mixing bowl, combine the drained pasta, chopped vegetables, and ½ cup shredded mozzarella or cubed feta cheese. Pour the zesty Italian dressing over the top. Toss gently but thoroughly so the dressing coats every bite evenly.
  5. Add the chopped basil last and give the salad one final gentle toss. Taste and adjust seasoning if needed.
  6. Serve immediately or refrigerate for 30 minutes to let the flavors meld slightly. The salad is just as good chilled.

Notes

Rinse pasta after cooking to stop cooking and cool it for a refreshing texture. Use good quality olive oil for best flavor. Add fresh herbs last to avoid bruising. Adjust seasoning after mixing. Pat olives dry if packed in brine to avoid watering down the dressing. Serve chilled or at room temperature. Leftovers keep well for up to 3 days refrigerated.

Nutrition

Keywords: pasta salad, Italian dressing, summer recipe, quick pasta salad, easy pasta salad, healthy pasta salad, rotini pasta salad, zesty dressing

Find it online: https://siennaspoon.com/easy-15-minute-pasta-salad-recipe-with-zesty-italian-dressing-for-perfect-summer-meals/