Description
A vibrant and refreshing pasta salad packed with colorful vegetables and a zesty dressing, perfect for summer gatherings.
Ingredients
- 12 ounces pasta (any shape)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 bell pepper, chopped
- 1/2 cup red onion, finely chopped
- 1 cup mozzarella cheese, cubed or shredded
- 1/2 cup olives, sliced (optional)
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to halt the cooking process.
- Prep the vegetables: While the pasta cooks, chop the cherry tomatoes, cucumber, bell pepper, and red onion. Place them in a large mixing bowl.
- Make the dressing: In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper until well combined.
- Combine ingredients: Add the cooled pasta to the bowl with the vegetables, followed by the mozzarella and olives. Pour the dressing over the top and toss gently to combine all ingredients evenly.
- Chill: For the best flavor, cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
This salad can be made a day ahead. Serve alongside grilled meats or seafood for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean