Description
Italian Pasta Salad is a refreshing and colorful dish that combines perfectly cooked fusilli pasta with crisp vegetables and a tangy dressing. Bursting with vibrant flavors, this easy-to-make salad is perfect for summer gatherings, picnics, or weeknight dinners. Customize it with your favorite ingredients for a delightful twist on this classic Italian favorite.
Ingredients
Scale
- 8 oz fusilli pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced (preferably English)
- 1 cup bell peppers (assorted colors), sliced
- ½ cup black or green olives, pitted
- ¼ cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook the fusilli pasta in salted boiling water until al dente (about 8-10 minutes). Drain and rinse under cold water.
- While the pasta cools, chop the cherry tomatoes, cucumber, and bell peppers.
- In a large bowl, combine the cooled pasta with chopped vegetables and olives.
- In a small bowl or jar, whisk together olive oil, balsamic vinegar, dried oregano, salt, and pepper.
- Pour the dressing over the salad mixture and toss gently until evenly coated.
- Refrigerate for at least an hour before serving for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 4g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg