Recipe Of The Day Summer Pasta Salad

As a self-proclaimed pasta addict, this vibrant and scrummy rotini salad is not just a meal; it’s a celebration of fresh flavors and zesty vibes that I can’t get enough of!

My Summer Pasta Salad is a vibrant medley of flavors. Fresh basil and parsley add bursts of herbal goodness, while juicy cherry tomatoes and crisp cucumbers bring refreshing crunches.

Creamy mozzarella and a tangy red wine vinegar dressing tie it all together beautifully.

Recipe Of The Day Summer Pasta Salad Ingredients

– Rotini Pasta: Provides carbohydrates for energy and a versatile base.

– Cherry Tomatoes: Juicy and sweet, rich in vitamins A and C.

– Cucumber: Refreshing, hydrating, low in calories, and vitamin-rich.

– Red Bell Pepper: Adds a sweet crunch, packed with vitamin C.

– Black Olives: Offer healthy fats and a savory, briny flavor.

– Red Onion: Sharp and pungent, contains antioxidants.

– Basil: Fragrant herb adding fresh, peppery flavor.

– Mozzarella Balls: Creamy texture with protein and calcium.

– Olive Oil: Heart-healthy fats, adds richness to dressing.

– Dijon Mustard: Tangy, enhances the dressing’s depth and complexity.

Recipe Of The Day Summer Pasta Salad Ingredient Quantities

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• 12 oz rotini pasta
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, chopped
• 1/2 cup red bell pepper, diced
• 1/2 cup black olives, sliced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 1 cup mozzarella balls, halved
• 1/4 cup parmesan cheese, grated
• 1/3 cup olive oil
• 3 tbsp red wine vinegar
• 1 garlic clove, minced
• 1 tsp Dijon mustard
• Salt and pepper to taste

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How to Make this Recipe Of The Day Summer Pasta Salad

1. Prepare the rotini pasta in accordance with the instructions on the packaging. Cook it until it reaches the al dente stage, which means it should be firm to the bite. Next, drain the water from the pasta and rinse it under cold water until it is no longer warm. This stops the cooking process and cools the pasta, bringing it to a safe temperature so it can be handled. You can set the pasta aside until you are ready to use it.

2. In a big mixing bowl, blend together the ingredients of the salad. First, add the cooked pasta and the cherry tomatoes. Next, throw in the cucumber (diced, of course), and the red bell pepper (also diced). Follow this up with a good handful of kalamata olives (pitted), and then some red onion (sliced). Finally, enhance the bowl with a generous amount of fresh herbs—basil and parsley are best—and some good fresh mozzarella.

3. In a tiny bowl, combine the olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and pepper, and whisk until combined. This will be your dressing.

4. In the large mixing bowl, pour the dressing over the ingredients in the pasta salad.

5. Combine everything in a gentle manner until all components are evenly ensconced in the dressing.

6. Incorporate by tossing again after adding the grated parmesan cheese.

7. Adjustments to the seasoning can be made at this point. Add more salt and/or pepper to taste if necessary.

8. Refrigerate the salad for a minimum of 30 minutes so the flavors can meld.

9. Prior to serving, the salad should be given another mild toss and should be adorned with extra basil or parsley, if one so desires.

10. Enjoy a light main course or side dish that is totally heat friendly. This could easily be the first course of a light summer meal or even a main dish salad. Whip up the following in mere seconds (if you have a food processor) or a few minutes otherwise.

Recipe Of The Day Summer Pasta Salad Equipment Needed

1. Large pot
2. Colander
3. Large mixing bowl
4. Small mixing bowl
5. Whisk
6. Knife
7. Cutting board
8. Measuring cups
9. Measuring spoons
10. Mixing spoon or spatula

FAQ

• How many servings does this pasta salad recipe make?This recipe serves approximately 6 to 8 people, depending on how large a portion they take.
• Can I use a different type of pasta?Indeed, you can replace rotini with other pasta varieties that are similar, like fusilli or penne.
• Can this pasta salad be made in advance?Certainly! It is wonderful to get it ready the day prior to letting the tastes merge. Just give it a good toss before serving.
• Is there a substitute for red wine vinegar?If red wine vinegar is not available, white wine vinegar or apple cider vinegar can be used as substitutes.
• What can I add to make the salad more filling?Think about including grilled chicken, shrimp, or chickpeas to give the meal some extra protein and make it more substantial.
• Can I omit the onions from the recipe?Certainly! If you wish, you can leave out the onions or even swap them for green onions, which provide a much milder flavor.
• What’s the best way to store leftovers?Put in an airtight container and store in the fridge for as long as 3 days. Make sure to keep the pasta mixed well so that the dressing and ingredients remain evenly distributed.

Recipe Of The Day Summer Pasta Salad Substitutions and Variations

Substitute rotini pasta with 12 oz penne pasta or 12 oz fusilli pasta.
1 cup halved cherry tomatoes: Substitute with grape tomatoes or 7 ounces diced tomatoes on the vine (such as a Roma) in a pinch.
1 cup cucumber, chopped: Swap with zucchini or celery for a crisp alternative.
1/2 cup red bell pepper, diced: Replace with yellow or orange bell peppers.
1/4 cup fresh basil, chopped: Change it up with fresh spinach or arugula for an alternative flavor profile.

Pro Tips

1. Pasta Cooking Tip For extra flavor, consider adding a tablespoon of salt to the boiling water before cooking the pasta. This enhances the pasta’s taste, allowing it to absorb some seasoning as it cooks.

2. Herb Preservation To maximize freshness, chop the basil and parsley just before adding them to the salad. This will help prevent them from wilting and maintain their vibrant flavors and colors.

3. Dressing Infusion Prepare the dressing in advance and let it sit for at least 15 minutes before mixing it into the salad. This allows the flavors from the garlic and mustard to fully infuse the olive oil and vinegar, creating a richer dressing.

4. Texture Variation For added crunch, consider tossing some toasted pine nuts or slivered almonds into the salad just before serving. This adds an interesting texture contrast and a nutty flavor.

5. Advanced Preparation If preparing ahead of time, keep the dressing separate and combine with the salad 30 minutes before serving. This prevents the pasta and vegetables from absorbing too much of the dressing and becoming soggy.