Description
Crisp Mediterranean flavors dance through this deli-style pasta salad, blending zesty herbs and tangy olives with perfectly al dente noodles. Summer gatherings sparkle when you serve this refreshing, colorful dish that promises cool comfort and delightful taste in every forkful.
Ingredients
Scale
Main Ingredients:
- 12 ounces (340 grams) rotini pasta
- 1 cup (150 grams) cherry tomatoes, halved
- 1 cup (150 grams) diced cucumber
- 1 cup (150 grams) mozzarella cheese, cubed
Vegetable Ingredients:
- 1/2 cup (75 grams) red bell pepper, diced
- 1/2 cup (75 grams) green bell pepper, diced
- 1/4 cup (40 grams) red onion, finely chopped
- 1/2 cup (75 grams) black olives, sliced
- 1/4 cup (15 grams) fresh parsley, chopped
Instructions
- Craft the rotini to al dente perfection according to package guidelines, then immediately shock in an ice bath to halt cooking and preserve its springy texture. Thoroughly drain and set aside.
- Meticulously slice cherry tomatoes into halves, creating symmetrical bite-sized morsels. Dice cucumbers, bell peppers, and red onion with precision, ensuring uniform pieces for balanced flavor distribution.
- Create a harmonious dressing by vigorously whisking olive oil, red wine vinegar, Dijon mustard, and minced garlic. Integrate dried oregano, salt, and pepper, blending until the mixture achieves a silky, unified consistency.
- Integrate the cooled pasta with freshly chopped vegetables in a spacious mixing vessel. Add cubed mozzarella and finely chopped parsley, creating a colorful Mediterranean-inspired canvas.
- Pour the prepared dressing over the salad, gently tossing to ensure each ingredient receives an elegant coating of flavor. Use a folding technique to prevent breaking delicate pasta and vegetable structures.
- Allow the salad to marinate in the refrigerator for a minimum of one hour, enabling the ingredients to intertwine and develop a complex, robust taste profile. Serve chilled as a refreshing culinary experience.
Notes
- Choose rotini or similar short, ridged pasta that helps trap dressing and adds delightful texture to the salad.
- Pat chopped vegetables dry with paper towels to prevent watery salad and maintain crisp, vibrant ingredients.
- Use cold mozzarella and cut into uniform small cubes for even distribution and better flavor absorption.
- This salad tastes even better after 24 hours, allowing flavors to intensify and develop deeper, more complex taste profile.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 300
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 25 mg