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Fresh Grinder Pasta Salad Recipe Easy Zesty Italian Dressing Perfect for Summer

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A fresh and zesty pasta salad featuring rotini pasta, crisp vegetables, and a homemade Italian dressing, perfect for summer meals and gatherings.

Ingredients

Scale
  • 1 pound (450 g) rotini or fusilli pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced (seeded)
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely chopped (optional)
  • 1/2 cup black olives, sliced
  • 1 cup shredded mozzarella or cubed fresh mozzarella
  • 1/4 cup fresh parsley, chopped
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
  • 1/2 teaspoon dried basil
  • 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 rolling boil. Add 1 pound rotini pasta and cook according to package instructions (9 to 11 minutes) until al dente. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking and cool the pasta. Drain again and set aside in a large bowl.
  2. While pasta cooks, halve 1 cup cherry tomatoes, dice 1 cup cucumber (seeds removed), chop 1/2 cup red bell pepper, finely chop 1/4 cup red onion (if using), and slice 1/2 cup black olives. Add all to the bowl with pasta.
  3. Stir in 1 cup shredded or cubed mozzarella and 1/4 cup fresh parsley.
  4. In a small bowl, whisk together 1/3 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, 2 minced garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, and 1 teaspoon honey. Season with salt and freshly ground black pepper to taste. Whisk until smooth and slightly thickened.
  5. Pour the dressing over the pasta and vegetable mixture. Toss gently but thoroughly to coat everything evenly. Taste and adjust seasoning if necessary.
  6. Cover and refrigerate the salad for at least 30 minutes to let the flavors marry. Toss gently before serving.

Notes

Do not overcook the pasta to avoid mushy salad. Rinse pasta with cold water immediately after cooking to stop cooking and keep veggies crisp. Whisk mustard and vinegar first before slowly adding olive oil to emulsify dressing. Chill salad for at least 30 minutes before serving for best flavor. Toss again before serving if dressing settles.

Nutrition

Keywords: pasta salad, Italian dressing, summer recipe, easy pasta salad, zesty dressing, fresh vegetables, rotini pasta

Find it online: https://katedishes.com/fresh-grinder-pasta-salad-recipe-easy-zesty-italian-dressing-perfect-for-summer/