Description
A burst of summer freshness in every bite, this pasta salad features tender pasta coated in tangy dressing, vibrant vegetables, and creamy cheese.
Ingredients
Scale
- 250 g (2 cups) bowtie or rotini pasta
- 1 medium red bell pepper, chopped
- 1 medium yellow bell pepper, chopped
- 1 small red onion, chopped
- 200 g (1.5 cups) halved cherry tomatoes
- 100 g (⅓ cup) sliced black olives
- 150 g (1 cup) halved mozzarella balls
- 60 ml (¼ cup) olive oil
- 30 ml (2 tablespoons) red wine vinegar
- 1 minced garlic clove
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, about 8–10 minutes. Drain and rinse with cold water.
- Chop the bell peppers and onion. Soak the onion in cold water for 10 minutes if desired.
- Whisk together olive oil, red wine vinegar, garlic, oregano, basil, salt, and pepper in a mixing bowl for the dressing.
- Combine the drained pasta, bell peppers, red onion, cherry tomatoes, and olives in a large bowl. Toss gently.
- Pour the dressing over the salad and toss to coat. Gently fold in mozzarella balls.
- Cover with plastic wrap and refrigerate for at least 15 minutes before serving to meld the flavors.
Notes
For added flavor, grill the bell peppers before adding them. This salad is great for meal prep and can be made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg