Simple Italian Pasta Salad
A vibrant and versatile dish that combines fresh vegetables, savory Italian dressing, and al dente pasta, perfect for any occasion.
Equipment
- Large Pot
- Colander
- Mixing Bowl
- Whisk
Ingredients
Pasta
- 8 ounces Pasta (rotini or penne) Cooked al dente.
Vegetables
- 1 cup Cherry Tomatoes Halved.
- 1 cup Bell Peppers Diced (red, yellow, or green).
- 1 cup Cucumber Diced.
- 1/4 cup Red Onion Diced.
Dressing
- 1/3 cup Olive Oil Extra virgin.
- 2 tablespoons Balsamic Vinegar
- 1 teaspoon Dried Italian Herbs Basil, oregano, thyme.
Seasoning
- to taste Salt
- to taste Black Pepper Freshly ground.
- 1/2 cup Parmesan Cheese Grated.
Instructions
- Boil water in a large pot with a pinch of salt. Add pasta and cook until al dente, about 8-10 minutes.
- Prepare the vegetables: halve cherry tomatoes, dice bell peppers and cucumber, and finely chop red onion.
- Drain the pasta and rinse under cold water to stop cooking.
- In a large mixing bowl, combine pasta, cherry tomatoes, bell peppers, cucumber, and red onion.
- In a small bowl, whisk together olive oil, balsamic vinegar, dried herbs, salt, and pepper.
- Pour dressing over the salad and toss gently to coat.
- Add grated Parmesan cheese and fold in gently.
- Let the salad sit in the refrigerator for at least 30 minutes before serving.
- Serve chilled or at room temperature, garnished with extra Parmesan if desired.
Notes
This salad can be made ahead of time and is perfect for picnics or potlucks. Store leftovers in an airtight container for 3-5 days.