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Cold Pasta Salad

Italian Cold Pasta Salad Recipe

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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 8 servings
Calories: 298
Ingredients Method Notes

Ingredients
  

  • 1 lb rotini pasta
  • 1 pint cherry tomatoes, halved
  • 8 oz fresh mozzarella balls, halved
  • ½ cup pitted black olives, sliced
  • ½ cup pitted green olives, sliced
  • 1 red bell pepper, diced
  • ½ small red onion, thinly sliced
  • ½ cup fresh basil leaves, torn
  • ⅓ cup extra-virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 clove garlic, grated
  • 1 tsp dried oregano
  • ¾ tsp kosher salt
  • ½ tsp black pepper

Method
 

  1. Boil the pasta in salted water until al dente, about 8 minutes. Drain and rinse with cold water until cool, then shake dry.
  2. Whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until emulsified.
  3. Prep the tomatoes, mozzarella, olives, bell pepper, onion, and basil.
  4. Toss the pasta with the dressing, then fold in everything except half the basil. Cover and chill at least 30 minutes. Toss again just before serving and top with the remaining basil.

Notes

Chill time is not counted in the prep or cook time—plan for at least 30 minutes, though the flavors really settle in after a few hours. If the pasta feels dry after chilling, a tiny drizzle of olive oil and a splash of vinegar will freshen it right up.