Italian Pasta Salad

Italian Pasta Salad is a classic and versatile dish! It’s great as a side or even as a main dish. Here’s a basic recipe for you:

Ingredients:

• 1 lb (16 oz) pasta (rotini, penne, or farfalle work best)

• 1 1/2 cups cherry tomatoes, halved

• 1 cup cucumber, diced

• 1/2 cup red onion, thinly sliced

• 1/2 cup Kalamata olives, pitted and sliced

• 1/2 cup mozzarella cheese (cubed or bocconcini)

• 1/2 cup pepperoni or salami (optional, diced)

• 1/4 cup roasted red peppers, chopped (optional)

For the Dressing:

• 1/4 cup olive oil

• 2 tablespoons red wine vinegar

• 1 tablespoon Dijon mustard (optional)

• 1 clove garlic, minced

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• Salt & pepper to taste

• 1/2 teaspoon sugar (optional, for sweetness)

Instructions:

1. Cook the pasta: Boil a large pot of salted water and cook the pasta until al dente (usually 8-10 minutes). Drain and rinse under cold water to stop the cooking process and cool the pasta down. Set aside.

2. Prepare the vegetables: While the pasta is cooling, chop the tomatoes, cucumber, red onion, and any other veggies you’re using.

3. Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, oregano, basil, salt, pepper, and sugar. Taste and adjust seasoning if needed.

4. Assemble the salad: In a large bowl, combine the cooled pasta with the chopped vegetables, mozzarella, olives, and any optional add-ins like pepperoni or roasted red peppers.

5. Add dressing: Pour the dressing over the salad and toss everything together until well coated.

6. Chill: Refrigerate the pasta salad for at least an hour before serving. This allows the flavors to meld together.