This Mediterranean pasta salad brings together crisp vegetables, creamy mozzarella, briny olives, and tender pasta in a simple yet flavorful herb dressing. It's light but filling — perfect for a summer meal, potluck, or weekday lunch.
Ingredients:
For the Salad:
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300g (about 10 oz) rotini or fusilli pasta (or any short pasta you like)
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1 cup cherry tomatoes, halved
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1 small cucumber, sliced into half-moons
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1 yellow bell pepper, diced
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1 red bell pepper, diced
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½ small red onion, thinly sliced
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½ cup black olives (Kalamata or regular, whole or halved)
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1 cup small mozzarella balls (bocconcini), halved if large
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¼ cup fresh parsley, finely chopped
For the Dressing:
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⅓ cup extra virgin olive oil
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3 tablespoons red wine vinegar
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1 teaspoon Dijon mustard
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1 teaspoon dried oregano
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1 small garlic clove, finely minced or grated
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½ teaspoon salt
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¼ teaspoon black pepper
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½ teaspoon honey or sugar (optional, to balance acidity)
Equipment Needed:
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Large pot for boiling pasta
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Salad bowl
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Small bowl and whisk (for the dressing)
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Sharp knife and cutting board
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Colander
Instructions:
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the rotini pasta according to package directions until al dente. (You want it firm enough to hold up in the salad.)
Drain the pasta and rinse it under cold water to cool it quickly and stop the cooking process. Shake off any excess water.
Toss the cooled pasta with a splash of olive oil to prevent sticking and set aside.
Step 2: Prepare the Vegetables and Cheese
While the pasta is cooking and cooling:
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Halve the cherry tomatoes.
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Slice the cucumber into half-moons (no need to peel unless you prefer it peeled).
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Dice the yellow and red bell peppers.
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Thinly slice the red onion (you can soak the slices in cold water for 10 minutes if you want to reduce their sharpness).
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Halve the mozzarella balls if they are larger than bite-sized.
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Roughly chop the parsley.
Set all these ingredients aside.
Step 3: Make the Dressing
In a small bowl, combine the olive oil, red wine vinegar, Dijon mustard, oregano, minced garlic, salt, pepper, and honey (if using).
Whisk vigorously until the dressing is fully emulsified (it should look slightly creamy and cohesive).
Taste the dressing and adjust if necessary — add more vinegar for extra tang, more honey if too sharp, or a pinch more salt.
Step 4: Assemble the Salad
In a large salad bowl, combine the cooked pasta, tomatoes, cucumber, peppers, red onion, olives, and mozzarella balls.
Pour the dressing over the salad.
Gently toss everything together using large spoons or tongs until the salad is evenly coated.
Scatter the chopped parsley over the top and toss again lightly.
Step 5: Chill and Serve
For the best flavor, cover the salad and refrigerate it for at least 30 minutes before serving. This allows the pasta to absorb the dressing and the flavors to meld beautifully.
Right before serving, give the salad another gentle toss and taste — adjust seasoning with a little extra salt, pepper, or olive oil if needed.
Additional Tips:
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Add-Ins: Crumbled feta, artichoke hearts, roasted red peppers, or marinated chickpeas can boost the Mediterranean vibe even more.
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Make it Vegan: Simply omit the mozzarella or substitute it with a plant-based cheese alternative.
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Storage: This salad keeps well in the fridge for up to 3 days. Stir before eating to redistribute the dressing.
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For Meal Prep: Store the dressing separately and toss it with the salad before serving to keep everything fresh.
Final Thoughts:
This Mediterranean pasta salad is vibrant, fresh, and versatile. It’s a crowd-pleaser that’s easy to make ahead, and it looks just as good as it tastes. Perfect for outdoor gatherings, quick lunches, or healthy meal prep!