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Homemade Pasta Salad with Zesty Italian Dressing

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This vibrant homemade pasta salad features tender rotini pasta, crisp veggies, and a tangy, fresh Italian dressing. It’s quick to prepare, endlessly customizable, and perfect for potlucks, picnics, or easy weeknight dinners.

Ingredients

Scale
  • 12 oz rotini or fusilli pasta (whole wheat or gluten-free if preferred)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced (English cucumber preferred)
  • 1/2 cup red bell pepper, diced
  • 1/2 cup yellow bell pepper, diced
  • 1/2 cup red onion, finely chopped
  • 1/2 cup black olives, sliced (optional)
  • 1/2 cup mozzarella pearls or cubed cheese (or vegan cheese)
  • 1/4 cup pepperoni or salami slices, quartered (optional, omit for vegetarian)
  • 1/4 cup fresh basil leaves, torn
  • 1/3 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp onion powder
  • 1/2 tsp sea salt (adjust to taste)
  • 1/4 tsp black pepper
  • Pinch of crushed red pepper flakes (optional)
  • 1 tsp sugar or honey

Instructions

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions (8-10 minutes) until al dente.
  2. Drain pasta and rinse under cold water to cool and stop cooking. Let it drain thoroughly.
  3. While pasta cooks, halve cherry tomatoes, dice cucumber, red and yellow bell peppers, and chop red onion. Slice olives, quarter pepperoni/salami, and tear basil leaves.
  4. In a small bowl or jar, combine olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, dried basil, onion powder, sea salt, black pepper, red pepper flakes, and sugar or honey. Whisk or shake until emulsified and smooth. Adjust seasoning to taste.
  5. In a large mixing bowl, add cooled pasta, chopped veggies, olives, cheese, pepperoni/salami, and half the basil.
  6. Pour half the dressing over and toss gently to coat. Add more dressing as needed until everything is well coated but not drenched.
  7. Cover and refrigerate for at least 30 minutes (up to 24 hours) to meld flavors and chill.
  8. Before serving, toss again and add remaining basil. Taste and adjust seasoning or add more dressing if needed.

Notes

For best results, use al dente pasta and toss veggies in dressing before adding pasta. Chill salad for at least 30 minutes for flavors to meld. Easily adaptable for vegan or gluten-free diets. Add grilled chicken or chickpeas for extra protein. If salad seems dry after chilling, add a splash of olive oil and toss.

Nutrition

Keywords: pasta salad, Italian dressing, summer salad, potluck, picnic, vegetarian, gluten-free, easy recipe, meal prep

Find it online: https://norasfoods.com/homemade-pasta-salad-recipe-easy-zesty-italian-dressing-guide/