This Italian Pasta Salad (Vegetarian) is a vibrant, flavor-packed dish made with tender pasta, crisp veggies, herbs, and a tangy Italian dressing. It’s light yet satisfying—perfect for BBQs, picnics, or an easy make-ahead meal.
🧾 Ingredients (Serves 6–8)
🍝 Salad Base
- 12 oz pasta (rotini, bow tie, or penne)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/3 cup red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/2 cup mozzarella balls or cubed mozzarella
- 1/4 cup fresh basil, chopped
🥣 Italian Dressing
- 1/3 cup olive oil
- 3 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- Salt & black pepper, to taste
👩🍳 Instructions
1. Cook the Pasta
- Boil pasta in salted water until al dente.
- Drain and rinse under cold water to cool completely.
2. Prep the Vegetables
- Chop tomatoes, cucumber, pepper, onion, and basil.
3. Make the Dressing
- Whisk olive oil, vinegar, mustard, oregano, and seasonings until well combined.
4. Combine Everything
- In a large bowl, mix pasta, vegetables, olives, mozzarella, and basil.
- Pour dressing over and toss until evenly coated.
5. Chill & Serve
- Refrigerate for 30–60 minutes for best flavor.
💡 Tips for Best Results
- Use fresh basil for authentic Italian flavor
- Don’t overdress—add gradually
- Chill before serving to enhance taste
- Use colorful veggies for a vibrant presentation
🔁 Variations
- Vegan version: Skip mozzarella or use plant-based cheese
- Protein boost: Add chickpeas or white beans
- Extra flavor: Add artichokes or sun-dried tomatoes
- Spicy twist: Add red pepper flakes
🍽️ Serving Ideas
- Perfect for BBQs, picnics, and potlucks
- Serve with grilled vegetables or sandwiches
- Great as a light lunch or side dish
🔥 Final Thoughts
This Italian Pasta Salad (Vegetarian) is fresh, tangy, and full of colorful flavor, making it a go-to dish for any gathering 🇮🇹🥗✨