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Easy No-Fail Pasta Salad Recipe with Fresh Veggies and Mozzarella for Perfect Summer Meals

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A quick and refreshing pasta salad featuring rotini pasta, fresh vegetables, mozzarella balls, and a tangy vinaigrette dressing. Perfect for summer gatherings, picnics, or light dinners.

Ingredients

Scale
  • 12 ounces rotini or fusilli pasta
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1 small red bell pepper, diced
  • 1/2 small red onion, finely chopped (optional)
  • 1/2 cup black olives, sliced
  • 8 ounces fresh mozzarella balls (bocconcini or ciliegine size)
  • 1/4 cup chopped fresh basil leaves
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1 teaspoon honey or maple syrup
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of rotini or fusilli pasta and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and rinse under cold water to stop cooking and cool it down.
  3. While pasta cooks, halve cherry tomatoes, dice cucumber and red bell pepper, finely chop red onion, slice black olives, and chop fresh basil leaves.
  4. In a small bowl, whisk together extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, and honey or maple syrup. Season with salt and pepper to taste. Whisk until emulsified and slightly thickened.
  5. In a large mixing bowl, combine the cooled pasta, chopped vegetables, sliced olives, and mozzarella balls.
  6. Pour the dressing over the salad and toss gently but thoroughly until all ingredients are evenly coated.
  7. Add chopped fresh basil and toss lightly again. Taste and adjust salt and pepper if needed.
  8. Chill the salad in the refrigerator for at least 20 minutes to allow flavors to meld, or serve immediately.

Notes

Rinse pasta with cold water after cooking to prevent sticking and sogginess. Handle mozzarella gently to keep balls intact. Letting the salad chill for 20 minutes enhances flavor melding. Substitute feta for mozzarella for a tangier taste or use gluten-free pasta if needed. Maple syrup can replace honey for vegan option.

Nutrition

Keywords: pasta salad, summer salad, mozzarella, fresh veggies, easy recipe, no-fail, picnic food, potluck dish, quick dinner

Find it online: https://sagestirs.com/easy-no-fail-pasta-salad-recipe-with-fresh-veggies-and-mozzarella-for-perfect-summer-meals/