Italian Pasta Salad
A cold and vibrant Italian pasta salad that’s perfect for potlucks or as a weekday lunch, featuring fresh vegetables, mozzarella, and a zesty beef broth vinaigrette.
Ingredients
Pasta and Vegetables
- 8 oz pasta (fusilli or penne) Use whole-wheat or gluten-free if needed.
- 1 cup cherry tomatoes, halved
- 1 cup mozzarella balls (bocconcini), halved Swap feta for a saltier taste.
- 1/2 cup black olives, sliced
- 1/2 cup bell pepper, diced Any color.
- 1/2 cup cucumber, diced Seed if very watery.
- 1/4 cup red onion, finely chopped So it’s not overpowering.
- 1 cup cooked chicken or chickpeas Optional for protein.
Dressing
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish Add just before serving.
Instructions
Cooking Pasta
- Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop cooking.
Mixing Ingredients
- In a large bowl, combine the cooled pasta, cherry tomatoes, mozzarella, olives, bell pepper, cucumber, red onion, and chicken or chickpeas if using.
Preparing Dressing
- In a small bowl, whisk together the olive oil, apple cider vinegar, Italian seasoning, salt, and pepper. Taste and adjust seasoning.
Combining Salad
- Pour the dressing over the pasta salad. Toss gently but thoroughly so everything is coated.
- Garnish with torn fresh basil leaves before serving.
- Serve right away, or for deeper flavor chill for a few hours.
Notes
Store in an airtight container within 2 hours of serving. Best eaten within 3–4 days. Avoid freezing after adding mozzarella and cucumber.