Print

Fresh Italian Pasta Salad Recipe Easy Homemade Garden Vegetable Pasta Salad

fresh italian pasta salad - featured image
Print Recipe

A quick and easy fresh Italian pasta salad featuring garden vegetables and a bright, herby vinaigrette. Perfect for picnics, barbecues, or light lunches on warm days.

Ingredients

Scale
  • 12 ounces (340 grams) rotini or penne pasta
  • 1 ½ cups cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1 medium red bell pepper, diced
  • ¼ cup red onion, finely chopped
  • ½ cup Kalamata olives, pitted and sliced (optional)
  • ¼ cup fresh basil leaves, torn
  • 2 tablespoons fresh parsley, chopped
  • ⅓ cup (80 ml) extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste
  • ¼ cup grated Parmesan cheese (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of rotini or penne pasta and cook according to package instructions, usually 8-10 minutes, until al dente. Stir occasionally to prevent sticking. Drain the pasta in a colander and rinse under cold water to cool it down. Set aside to drain fully.
  2. While the pasta cooks, halve 1 ½ cups of cherry tomatoes, dice 1 medium cucumber and 1 medium red bell pepper, finely chop ¼ cup of red onion, and slice ½ cup of pitted Kalamata olives if using. Tear ¼ cup of fresh basil leaves and chop 2 tablespoons of fresh parsley. Keep everything ready to toss.
  3. In a small bowl, whisk together ⅓ cup (80 ml) extra virgin olive oil, 3 tablespoons red wine vinegar, 2 minced garlic cloves, 1 teaspoon Dijon mustard, and salt and black pepper to taste. Whisk until the dressing is emulsified.
  4. In a large mixing bowl, combine the cooled pasta with all the prepped vegetables and herbs. Pour the dressing over and toss gently but thoroughly to coat every bite. If desired, sprinkle ¼ cup grated Parmesan cheese on top and toss again.
  5. Cover the salad and refrigerate for at least 30 minutes to let the flavors meld. Before serving, taste and add more salt, pepper, or olive oil if needed.

Notes

Do not overcook the pasta; al dente is key. Rinse pasta in cold water to stop cooking and prevent sticking. Use fresh, firm vegetables and pat watery veggies dry. Make the dressing ahead and let it rest for better flavor. Season in layers and taste before serving. Salad tastes better after chilling for at least 30 minutes. For gluten-free, use gluten-free pasta. For vegan, omit Parmesan or use plant-based cheese.

Nutrition

Keywords: Italian pasta salad, garden vegetable pasta salad, fresh pasta salad, easy pasta salad, summer salad, healthy pasta salad, vegetarian pasta salad

Find it online: https://sizzlesprout.com/fresh-italian-pasta-salad-recipe-easy-homemade-garden-vegetable-pasta-salad/