Easy Picnic Pasta Salad (Printer View)

Colorful pasta salad tossed with fresh vegetables and zesty Italian dressing for light summer fare.

# What you'll need:

→ Pasta

01 - 12 oz short pasta such as rotini, fusilli, or penne

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 cup red bell pepper, diced
05 - 1/2 cup yellow bell pepper, diced
06 - 1/4 cup red onion, finely chopped
07 - 1/4 cup black olives, sliced

→ Cheese

08 - 3/4 cup mozzarella pearls or diced mozzarella

→ Herbs

09 - 2 tablespoons fresh parsley, chopped
10 - 1 tablespoon fresh basil, chopped

→ Italian Dressing

11 - 1/3 cup extra-virgin olive oil
12 - 3 tablespoons red wine vinegar
13 - 1 teaspoon Dijon mustard
14 - 1 clove garlic, minced
15 - 1/2 teaspoon dried oregano
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper

# Method:

01 - Bring a large pot of salted water to boil and cook pasta according to package directions until al dente. Drain in a colander and rinse under cold water until completely cooled.
02 - In a small bowl or jar, combine extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Whisk thoroughly or seal jar and shake until emulsified.
03 - In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, diced red and yellow bell peppers, chopped red onion, sliced black olives, and mozzarella.
04 - Pour the prepared Italian dressing over the pasta mixture and toss thoroughly until all components are evenly coated with dressing.
05 - Sprinkle chopped fresh parsley and basil over the salad and toss gently to distribute herbs evenly throughout.
06 - Transfer the salad to a covered container and refrigerate for a minimum of 30 minutes to allow flavors to meld and develop.
07 - Remove from refrigerator, taste the salad, and adjust seasoning with additional salt, pepper, or vinegar as needed before serving.

# Expert Advice:

01 -
  • It actually tastes better a few hours later when the flavors have melded together, so you can make it ahead without stress.
  • The fresh vegetables stay surprisingly crisp because you're not overcooking the pasta or drowning everything in dressing.
  • It feeds a crowd, travels beautifully, and works whether you're feeding vegetarians or not.
02 -
  • If you make this hours ahead, the pasta will absorb most of the dressing and it might seem dry when you eat it, so taste it before serving and add a splash more vinegar and olive oil if needed.
  • Don't skip rinsing the pasta under cold water, because the residual starch is what makes it gummy instead of separate and tender.
03 -
  • Use a really good extra-virgin olive oil because it actually makes a noticeable difference in the dressing, and taste your dressing before adding it to the salad so you can adjust the seasoning.
  • If you're cooking the pasta ahead of time, toss it with just a tiny drizzle of olive oil right after rinsing so it doesn't stick together in a clump while you're prepping everything else.
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