20-Minute Italian Pasta Salad That Always Disappears Fast
A refreshing Italian pasta salad perfect for summer gatherings and picnics.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes (plus chilling time)
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 300 g (3 cups) rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/2 cup mozzarella cubes
- 1/4 cup pepperoni slices
- 1/4 cup parsley, chopped
- Dressing: 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon Italian seasoning
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Cook pasta in salted boiling water until al dente.
- Drain and rinse under cold water to cool completely.
- In a large bowl, combine pasta, tomatoes, cucumber, onion, olives, mozzarella, pepperoni, and parsley.
- In a separate bowl, whisk dressing ingredients until emulsified.
- Pour dressing over pasta and toss thoroughly.
- Cover and refrigerate for 1–2 hours before serving.
- Toss again before serving and adjust seasoning if needed.
Notes
- Use whole wheat pasta for a healthier option.
- Replace pepperoni with turkey bacon for a lighter version.
- Add more vegetables like bell peppers or artichokes for extra flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg
Find it online: https://www.recipesloop.com/italian-pasta-salad-recipe/