Classic Italian Pasta Salad
Bursting with vibrant flavors and Mediterranean charm, this Classic Italian Pasta Salad is a must-have for your next gathering or a quick weeknight dinner. Featuring al dente penne pasta, juicy cherry tomatoes, crisp cucumber, and sweet red bell pepper, this dish is as colorful as it is delicious. Tangy black olives, creamy mozzarella cubes, and aromatic fresh basil take the flavor profile to new heights. Tossed in a homemade zesty Italian dressing made with extra virgin olive oil, red wine vinegar, Dijon mustard, and a hint of honey, this salad is the perfect balance of bright and savory. Ready in just 30 minutes (with minimal prep), this chilled pasta salad is ideal as a refreshing side dish or a light main course. Perfect for summer barbecues, potlucks, or meal prep, this recipe is sure to become your favorite go-to Mediterranean-inspired salad!
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Recipe Information
Ingredients
- 300 grams Penne pasta
- 250 grams Cherry tomatoes
- 1 medium Cucumber
- 1 medium Red bell pepper
- 100 grams Black olives
- 0.5 medium Red onion
- 150 grams Mozzarella cheese (cubed or mozzarella balls)
- 10 leaves Fresh basil leaves
- 60 ml Extra virgin olive oil
- 30 ml Red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 1 clove Garlic
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Cook the penne pasta according to the package instructions until al dente. Drain and rinse with cold water to cool down. Set aside.
While the pasta cooks, halve the cherry tomatoes, dice the cucumber and red bell pepper, and thinly slice the red onion. Place all the chopped vegetables into a large mixing bowl.
Slice the black olives into halves, cube the mozzarella (or use small mozzarella balls), and add them to the mixing bowl with the vegetables.
Prepare the dressing: In a small jar or bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and black pepper. Shake or whisk until well emulsified.
Add the cooled pasta to the mixing bowl with the vegetables and cheese. Pour the dressing over the salad.
Chop the fresh basil leaves and gently fold them into the salad.
Toss everything together thoroughly to combine. Taste and adjust seasoning if needed.
Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld.
Serve chilled or at room temperature, garnished with additional basil leaves if desired.
Nutrition Facts
Calories |
2308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.7 g | 137% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 3129 mg | 136% | |
| Total Carbohydrate | 268.8 g | 98% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 28.0 g | ||
| Protein | 76.5 g | 153% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1005 mg | 77% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 2022 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
