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Fresh Italian Confetti Pasta Salad

Fresh Italian Confetti Pasta Salad - featured image
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A light, fresh, and colorful pasta salad bursting with flavor from fresh herbs, crunchy veggies, and a tangy Italian dressing. Perfect for quick meals, picnics, or casual gatherings.

Ingredients

Scale
  • 6 ounces (170 g) tri-color rotini pasta (or any small pasta shape)
  • Salt, for pasta water
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 medium red bell pepper, diced
  • 1 small cucumber, peeled and diced
  • 1/4 cup (40 g) red onion, finely chopped (optional)
  • 1/4 cup (15 g) fresh basil, finely chopped
  • 1/4 cup (10 g) fresh parsley, chopped
  • 1/2 cup (60 g) shredded or cubed fresh mozzarella
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • Optional add-ins: 1/4 cup (30 g) sliced black olives
  • Optional add-ins: 1/4 cup (30 g) sliced pepperoncini
  • Optional add-ins: 1/4 cup (30 g) toasted pine nuts or slivered almonds

Instructions

  1. Bring a large pot of salted water to a rolling boil (about 4 quarts/3.8 liters). Add the rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and rinse under cold water to stop the cooking process and cool the noodles quickly. Set aside to drain well.
  3. While the pasta cooks, halve the cherry tomatoes, dice the red bell pepper, peel and dice the cucumber, and finely chop the red onion. Chop the fresh basil and parsley.
  4. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Taste and adjust seasoning.
  5. In a large mixing bowl, combine the cooled pasta, chopped vegetables, herbs, and mozzarella. Add olives, pepperoncini, or nuts if using.
  6. Pour the dressing over the pasta and vegetables. Toss gently but thoroughly until everything is evenly coated.
  7. Cover and refrigerate the salad for at least 30 minutes before serving to allow flavors to meld.

Notes

For best texture, cook pasta al dente and rinse immediately with cold water. Adjust seasoning of dressing to taste. Add cheese last to prevent clumping. Salad can be made ahead and refrigerated for up to 1 day. For gluten-free, use gluten-free pasta; for vegan, omit cheese or use plant-based alternative.

Nutrition

Keywords: pasta salad, Italian pasta salad, fresh pasta salad, rotini pasta salad, light pasta salad, colorful pasta salad, easy pasta salad, healthy pasta salad

Find it online: https://bouncybowl.com/fresh-italian-confetti-pasta-salad-recipe-easy-light-colorful-meals/