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Fresh Grinder Pasta Salad Recipe Easy Zesty Italian Vinaigrette Dressing

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A fresh and zesty pasta salad featuring tender pasta, crisp vegetables, mozzarella, and a vibrant Italian vinaigrette. Perfect for quick lunches or summer gatherings.

Ingredients

Scale
  • 12 oz rotini or penne pasta (cooked al dente)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced (seeded if preferred)
  • ½ cup red onion, thinly sliced
  • 1 green bell pepper, diced
  • ½ cup black olives, sliced
  • 1 cup mozzarella balls (bocconcini), halved (use dairy-free cheese for vegan option)
  • 2 tablespoons fresh parsley, chopped (or fresh basil)
  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon sugar or honey (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz of rotini or penne pasta and cook according to package instructions until al dente (usually 9-11 minutes). Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking and cool the pasta quickly. Set aside to drain thoroughly.
  2. While the pasta cooks, halve 1 cup cherry tomatoes, dice 1 cup cucumber (seeds removed if preferred), thinly slice ½ cup red onion, dice 1 green bell pepper, and slice ½ cup black olives. Place all in a large mixing bowl.
  3. In a small bowl, whisk together ½ cup extra virgin olive oil, ¼ cup red wine vinegar, 1 tablespoon Dijon mustard, 1 minced garlic clove, 1 teaspoon dried oregano, ½ teaspoon salt, ¼ teaspoon ground black pepper, and ½ teaspoon sugar or honey (optional). Whisk until emulsified and slightly thickened.
  4. Add cooled pasta and 1 cup halved mozzarella balls into the bowl with the veggies. Pour the zesty Italian vinaigrette over everything. Toss gently but thoroughly to coat all pieces evenly.
  5. Chop and sprinkle 2 tablespoons fresh parsley (or basil) over the salad. Give a final gentle toss to distribute the herbs.
  6. Cover the bowl and refrigerate the salad for at least 30 minutes to let flavors meld. Serve chilled or at room temperature.

Notes

Cook pasta al dente to avoid mushy texture. Toss salad gently to keep mozzarella balls intact. Whisk vinaigrette well to emulsify. Chill salad for at least 30 minutes for best flavor. Use gluten-free pasta and dairy-free cheese for gluten-free and vegan versions respectively.

Nutrition

Keywords: pasta salad, Italian vinaigrette, fresh pasta salad, zesty dressing, summer salad, easy pasta salad, healthy pasta salad

Find it online: https://bitematrix.com/fresh-grinder-pasta-salad-recipe-easy-zesty-italian-vinaigrette-dressing/