Picnic Marinated Italian Pasta
Perfect for outdoor gatherings or easy make-ahead meals, Picnic Marinated Italian Pasta is a vibrant and zesty twist on classic pasta salad. This quick and flavorful dish combines al dente rotini pasta with a medley of crisp, colorful vegetables like bell peppers, cherry tomatoes, and cucumbers, along with briny black olives and creamy mozzarella pearls. Tossed in a tangy homemade marinade of olive oil, red wine vinegar, garlic, and Italian seasoning, this pasta salad bursts with bold flavors that intensify as it chills. Optional pepperoni slices add a savory touch, while fresh parsley delivers a refreshing finish. Ready in just 30 minutes plus marinating time, this crowd-pleaser is ideal for picnics, potlucks, or weeknight dinners. Serve it cold, and let the taste of Italy elevate your next gathering!
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Recipe Information
Ingredients
- 12 oz rotini pasta (or any short pasta)
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1.5 cups cherry tomatoes
- 1 medium cucumber
- 0.5 small red onion
- 0.5 cup black olives (sliced)
- 8 oz fresh mozzarella pearls
- 0.5 cup pepperoni slices (optional)
- 0.5 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 2 tsp Italian seasoning
- 2 cloves garlic (minced)
- 1 tsp honey
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley (chopped)
Instructions
Bring a large pot of salted water to a boil. Cook the rotini pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside to cool.
While the pasta cooks, chop the red and yellow bell peppers into small bite-sized pieces. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and set aside.
In a large mixing bowl, combine the cooked pasta, chopped vegetables, black olives, fresh mozzarella pearls, and pepperoni slices (if using).
In a small bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, minced garlic, honey, salt, and black pepper to create the marinade.
Pour the marinade over the pasta and vegetable mixture. Toss everything until evenly coated and well combined.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours (or up to overnight) to allow the flavors to meld together.
Just before serving, sprinkle the chopped fresh parsley over the pasta salad for a burst of color and freshness.
Serve chilled and enjoy your Picnic Marinated Italian Pasta!
Nutrition Facts
Calories |
3082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.7 g | 298% | |
| Saturated Fat | 66.5 g | 332% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 6110 mg | 266% | |
| Total Carbohydrate | 175.3 g | 64% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 33.6 g | ||
| Protein | 90.9 g | 182% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1108 mg | 85% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2286 mg | 49% | |
*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.
