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As the days grow warmer and the sun graces us with its presence, there's nothing quite like a refreshing dish to complement the summer vibe. Enter the Mediterranean Breeze Pasta Salad, a vibrant medley that embodies the essence of sunny days, outdoor gatherings, and wholesome eating. This pasta salad is not just a feast for the eyes, with its vivid colors and enticing textures, but it also serves as a nourishing option for summer picnics, family dinners, and potlucks.

Cold Italian Pasta Salad

Discover the vibrant flavors of summer with the Mediterranean Breeze Pasta Salad! This easy-to-make dish combines colorful vegetables, tender rotini pasta, and a zesty dressing, making it perfect for picnics, potlucks, or family dinners. Packed with nutrients and inspired by the Mediterranean diet, this salad is not only delicious but also heart-healthy. Elevate your warm-weather meals with this refreshing and satisfying recipe that everyone will love!
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Ingredients
  

12 oz (340 g) rotini pasta (or your preferred pasta type)

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1 cup bell peppers (red, yellow, or green), diced

1/2 cup red onion, finely chopped

1 cup pitted black olives, sliced

1 cup mozzarella balls (ciliegine), halved

1/4 cup fresh basil leaves, chopped

1/4 cup fresh parsley, chopped

1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar

1 tsp dried oregano

1/2 tsp garlic powder

Salt and pepper to taste

Optional: 1/4 cup grated Parmesan cheese for garnish

Instructions
 

Cook the Pasta: Begin by bringing a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to the package directions until it reaches an al dente texture. Once cooked, drain the pasta in a colander and rinse it under cold water to halt the cooking process. Set it aside to cool completely.

    Prepare the Vegetables: While the pasta cools, take your time to chop the cherry tomatoes, cucumber, bell peppers, and red onion into bite-sized pieces. Place these vibrant vegetables into a large mixing bowl, creating a colorful base for your salad.

      Add the Olives and Cheese: Into the bowl of chopped vegetables, add the sliced black olives and the halved mozzarella balls. Using a spatula or large spoon, gently mix to combine the ingredients without mashing the cheese.

        Mix the Dressing: In a medium bowl, whisk together the extra-virgin olive oil, red wine vinegar, dried oregano, garlic powder, along with a dash of salt and pepper. Taste the dressing and adjust the seasoning if necessary, ensuring it's flavorful yet balanced.

          Combine Pasta and Dressing: Once the pasta is completely cooled, incorporate it into the vegetable mixture. Drizzle the prepared dressing over the pasta and toss everything together until each ingredient is well-coated in the dressing.

            Add Fresh Herbs: With care, fold in the freshly chopped basil and parsley. Make sure to do this gently to avoid breaking the mozzarella balls while still evenly distributing the herbs.

              Chill and Serve: Cover the pasta salad tightly with plastic wrap or transfer it into an airtight container. Refrigerate for at least 30 minutes, allowing the flavors to blend and enhance.

                Garnish: Just before serving, give the pasta salad a light toss to re-distribute the ingredients. For an extra layer of flavor, sprinkle grated Parmesan cheese over the top if desired.

                  Prep Time, Total Time, Servings: 20 minutes | 1 hour | 6 servings

                    - Presentation Tips: Serve the pasta salad in a large, shallow bowl or individual plates, garnished with a few basil leaves and a sprinkle of extra parsley for a pop of color. A lemon wedge on the side can add a zesty touch for guests to squeeze over their salad!