Ingredients
Scale
- 8 oz pasta (any shape)
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/2 bell pepper, diced
- 1/4 red onion, finely chopped
- 1/2 cup black olives, sliced
- 1 cup mozzarella balls, halved
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large mixing bowl, combine the cooled pasta with cherry tomatoes, cucumber, bell pepper, red onion, black olives, mozzarella balls, and fresh basil.
- In a small bowl, whisk together olive oil, red wine vinegar, Italian seasoning, salt, and pepper.
- Pour the dressing over the pasta salad and toss gently to combine.
- Taste and adjust seasoning if necessary. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- Feel free to add grilled chicken or shrimp for extra protein.
- Substitute any vegetables you have on hand for a personalized touch.
- This pasta salad can be made a day in advance for convenience.
Nutrition
- Calories: 250
- Sugar: 3
- Sodium: 200
- Fat: 12
- Carbohydrates: 30
- Protein: 8
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