Italian Pasta Salad with Fresh Vegetables
Bursting with vibrant colors and fresh flavors, this Italian Pasta Salad with Fresh Vegetables is the ultimate crowd-pleaser for warm-weather gatherings or quick, wholesome meals. Tender penne pasta is perfectly cooked and tossed with crisp cucumbers, juicy cherry tomatoes, crunchy red bell peppers, and tangy red onion, creating a delightful medley of textures. Briny black olives, creamy mozzarella pearls, and fragrant fresh basil add layers of richness and aroma, while a zesty Italian dressing ties everything together beautifully. This easy pasta salad is ready in just 25 minutes from start to finish and can be made ahead, making it ideal for picnics, potlucks, or simple weeknight dinners. Serve it chilled for a refreshing, flavorful dish that’s as nourishing as it is delicious!
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Recipe Information
Ingredients
- 250 grams penne pasta
- 1 cup cherry tomatoes
- 1 medium cucumber
- 1 medium red bell pepper
- 0.5 medium red onion
- 0.5 cup black olives
- 0.75 cup mozzarella pearls
- 0.25 cup fresh basil
- 0.5 cup Italian dressing
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain and rinse with cold water to cool and stop the cooking process. Set aside.
While the pasta cooks, wash and prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper, and finely slice the red onion.
Slice the black olives in half. Tear or chop the fresh basil leaves into smaller pieces.
In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, mozzarella pearls, and basil.
Pour the Italian dressing over the salad and toss gently to combine, ensuring everything is evenly coated.
Season with salt and black pepper to taste. Toss again to distribute the seasoning.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
Before serving, give the salad a quick toss and adjust the seasoning if needed. Serve chilled.
Nutrition Facts
Calories |
334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 1042 mg | 45% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 7.2 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 379 mg | 8% | |
*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.
