Cold Pasta Salad with Bright Italian Vinaigrette
Cold pasta salad with Italian vinaigrette is a make-ahead, Italian-American deli-style side with tangy herby dressing, crisp vegetables, olives, and mozzarella that tastes even better after a short rest in the fridge.
Equipment
- Large pot
- Colander
- Large mixing bowl
- Medium bowl or jar
- Whisk
- Knife
- Cutting board
- Large spoon or spatula
Ingredients
Pasta and salad
- 250 g short pasta (rotini, fusilli, or penne)
- 1 tbsp kosher salt for the pasta water
- 150 g cherry or grape tomatoes halved
- 70 g cucumber sliced, then quartered into small pieces
- 60 g red bell pepper diced
- 40 g red onion very thinly sliced
- 60 g pitted black olives or kalamata olives sliced
- 80 g mozzarella pearls (ciliegine) halved (or use diced block mozzarella)
- 40 g pepperoni or salami optional; sliced and cut into thin strips
- 2 tbsp fresh parsley or basil finely chopped
Italian vinaigrette
- 80 ml extra-virgin olive oil
- 45 ml red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic small; finely minced or grated
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp dried parsley
- 1/4–1/2 tsp fine sea salt to taste
- 1/4 tsp freshly ground black pepper
- 1/4 tsp sugar or honey optional
- 1/4 tsp red pepper flakes optional
Instructions
- Cook the pasta: Bring a large pot of water to a boil and stir in the kosher salt. Add the short pasta and cook on the lower end of the package time so it stays al dente, stirring occasionally.
- Prep the vinaigrette while the pasta cooks: In a medium bowl or jar, whisk together red wine vinegar, Dijon mustard, garlic, dried oregano, dried basil, dried parsley, salt, black pepper, and sugar or honey (if using). Slowly drizzle in the olive oil while whisking until cohesive. Taste and adjust seasoning.
- Cool and dry the pasta: Drain in a colander, rinse briefly under cold water to stop cooking, then shake well and let stand 5–10 minutes so surface water drains away.
- Dress the pasta while barely warm: Transfer pasta to a large bowl, whisk the vinaigrette again, then toss pasta with about two-thirds of the vinaigrette. Let sit at room temperature 10–15 minutes so the pasta absorbs flavor.
- Prepare the vegetables and add-ins: Halve the tomatoes; dice the cucumber and bell pepper; thinly slice the red onion; slice the olives. Halve the mozzarella pearls and cut the pepperoni/salami into thin strips if using. Finely chop the parsley or basil.
- Fold everything together: Add tomatoes, cucumber, bell pepper, red onion, olives, mozzarella, meats (if using), and herbs to the pasta. Drizzle over most of the remaining vinaigrette and gently fold to combine.
- Chill for best flavor: Cover and refrigerate at least 30–60 minutes. Before serving, taste and refresh with the last spoonful of vinaigrette or a small splash of red wine vinegar if needed.
- Final seasoning check: Taste and adjust with more salt, pepper, or fresh herbs. For extra brightness, add a squeeze of lemon right before serving if desired.
Nutrition
Calories: 520kcalCarbohydrates: 55gProtein: 16gFat: 27gSaturated Fat: 7gCholesterol: 25mgSodium: 950mgPotassium: 420mgFiber: 4gSugar: 5gVitamin A: 900IUVitamin C: 45mgCalcium: 180mgIron: 2.5mg
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