Description

A vibrant and savory Italian-style pasta salad loaded with fresh vegetables, olives, cheese, and a tangy vinaigrette—perfect for picnics, potlucks, or a light lunch.

Ingredients

8 oz (about 2 cups) tri‑color or rotini pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red bell pepper, diced
1/4 cup red onion, thinly sliced
1/2 cup black olives, sliced
1/2 cup pepperoncini, sliced (optional)
1 cup mozzarella pearls or cubed mozzarella
1/4 cup grated Parmesan cheese
1/4 cup fresh basil, chopped
1/3 cup olive oil
3 tbsp red wine vinegar
1 tsp Dijon mustard
1 garlic clove, minced
1 tsp Italian seasoning
Salt and black pepper, to taste

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Instructions

Cook the pasta according to package directions until al dente; drain and rinse under cold water. Let fully cool.
In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, Italian seasoning, salt, and pepper to make the dressing.
Add cooled pasta to the bowl with the dressing and toss to coat thoroughly.
Fold in cherry tomatoes, cucumber, bell pepper, red onion, olives, pepperoncini (if using), mozzarella, and Parmesan.
Taste and adjust seasoning, adding more salt, pepper or vinegar as needed.
Cover and refrigerate for at least 1 hour (up to overnight) to allow flavors to meld.
Before serving, toss again, garnish with fresh basil, and serve chilled or at room temperature.

Notes

Feel free to add salami, pepperoni, or artichoke hearts for extra flavor.
Make it vegan by using dairy‑free cheese or omitting cheese entirely.
Store leftovers in an airtight container in the fridge for up to 3‑4 days.
For crunch, toss in some diced celery or sliced bell peppers.