Description
Bright and refreshing, this Italian Pasta Salad with Mozzarella & Fresh Veggies is a delightful mix of flavors that’s perfect for summer gatherings or any occasion.
Ingredients
Scale
- 8 oz short pasta (rotini or penne)
- 1 cup cherry tomatoes, halved
- 8 oz fresh mozzarella balls (bocconcini)
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1 bell pepper (any color), diced
- 1/2 cup Italian dressing
- Fresh basil leaves, torn
Instructions
- Cook the pasta in salted boiling water until al dente; drain and cool.
- While the pasta cools, chop the cherry tomatoes, dice the cucumber and bell pepper, and slice the red onion.
- In a large bowl, combine cooled pasta, veggies, and mozzarella.
- Drizzle with Italian dressing and toss gently to coat.
- Fold in torn basil leaves just before serving.
- Chill for at least 30 minutes to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg
Keywords: For added protein, consider grilled chicken or chickpeas. Swap mozzarella for feta cheese for a unique twist. Prepare a day ahead for maximum flavor by letting it sit in the fridge overnight.