Go Back
Pasta Salad
TahiraJaved

Easy Mediterranean Pasta Salad

This refreshing pasta salad is loaded with tender pasta, colorful crunchy vegetables, and a tangy homemade dressing. Bursting with fresh Mediterranean flavors, it's an easy, crowd-pleasing side dish for BBQs, picnics, and family gatherings!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 1 hour
Total Time 1 hour 32 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Italian American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 1 lb rotini or fusilli
  • 2 tbsp kosher salt for the pasta water
For the Zesty Italian Dressing
  • 1/2 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 2 tbsp fresh lemon juice
  • 1 tbsp honey
  • 2 cloves garlic finely grated
  • 1 tsp dried Italian seasoning
  • 1 tsp dry mustard powder
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes optional
For the Salad
  • 1 pint cherry tomatoes halved
  • 1 large English cucumber quartered and sliced
  • 1 medium red bell pepper diced
  • 1/2 small red onion finely diced
  • 1/2 cup sliced black olives
  • 8 oz mozzarella pearls
  • 1/2 cup sliced beef pepperoni optional
  • 1/4 cup chopped fresh basil or parsley
For Garnish
  • Extra fresh basil leaves
  • Flaky sea salt

Equipment

  • Large pot gives the pasta room to move so it cooks evenly
  • Colander drains and rinses the pasta in one step
  • Mason jar with lid shakes the dressing into a smooth, creamy emulsion
  • Large mixing bowl holds the pasta and gives room to toss without spilling
  • Microplane grates the garlic into a fine paste that blends evenly
  • Sharp chef's knife cuts clean, even pieces of vegetables

Method
 

  1. Boil the rotini in the well salted water for 1 minute past the package time for al dente, about 10 to 11 minutes. The pasta should feel tender with a slight bite, since cold pasta firms up.
  2. Drain the pasta and rinse it under cold running water for 1 minute, until it no longer feels warm or slippery. Shake the colander well and let it drain for 2 minutes.
  3. Add the oil, vinegar, lemon juice, honey, garlic, Italian seasoning, mustard powder, salt, pepper, and pepper flakes to the jar, seal it, and shake hard for 30 seconds. The dressing should look pale and creamy, not separated.
  4. Combine the tomatoes, cucumber, bell pepper, red onion, olives, mozzarella, and pepperoni in a large bowl. Add the herbs and stir gently.
  5. Add the cooled pasta to the bowl and pour over two thirds of the dressing, then toss for 1 minute, until every strand looks glossy.
  6. Cover and refrigerate for at least 1 hour, until cold. Just before serving, stir in the remaining dressing and garnish with basil and flaky salt.
    7. Cook the pasta 1 minute past al dente, rinse it cold, and save a third of the dressing; undercooked pasta turns hard in the fridge, and all the dressing at once leaves the bowl dry.

Notes

  • Use ridged pasta so the dressing clings.
  • Add the tomatoes and cucumber within 24 hours of serving for the crispest bite.
  • Taste again before serving and add a pinch of salt or a squeeze of lemon.
Storage: Refrigerate in an airtight container up to 3 days; do not freeze.
QR Code linking back to recipe