Vegetarian Italian Pasta Salad 

This Vegetarian Italian Pasta Salad is a fresh, vibrant dish loaded with Mediterranean flavors. It's a colorful mix of pasta, crisp vegetables, tangy olives, and creamy mozzarella, all tossed in a zesty homemade Italian vinaigrette. Perfect for meal prep, picnics, potlucks, or as a wholesome lunch option.

 Ingredients

Serves 6–8

For the Pasta Salad:

• 12 oz rotini or penne pasta (use whole grain or gluten-free if desired)

• 1 cup cherry tomatoes, halved

• 1 cucumber, chopped

• 1/2 red onion, thinly sliced

• 1/2 cup black olives or Kalamata olives, sliced

• 1 bell pepper (red or yellow), chopped

• 1/2 cup marinated artichoke hearts, chopped

• 1/2 cup mozzarella pearls (or diced fresh mozzarella)

• 1/4 cup fresh parsley or basil, chopped

For the Italian Dressing:

• 1/4 cup extra virgin olive oil

• 3 Tbsp red wine vinegar

• 1 tsp Dijon mustard

• 1 garlic clove, minced

• 1/2 tsp dried oregano

• Salt and black pepper, to taste

• Optional: 1/2 tsp honey or maple syrup (for a touch of sweetness)

 Directions

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.

2. Prepare the Dressing:
   In a small bowl or jar, whisk together olive oil, red wine vinegar, mustard, garlic, oregano, salt, pepper, and honey (if using) until emulsified.

3. Combine Ingredients:
   In a large bowl, combine the cooked pasta, tomatoes, cucumber, onion, olives, bell pepper, artichokes, and mozzarella.

4. Dress the Salad:
   Pour the dressing over the salad and toss to coat evenly. Add fresh herbs and gently toss again.

5. Chill & Serve:
   Refrigerate for at least 30 minutes to allow flavors to meld. Serve cold or at room temperature. Garnish with extra herbs or a sprinkle of Parmesan if desired.

Nutrition (Per Serving — approx.):

• Calories: 320 kcal

• Protein: 10g

• Carbohydrates: 32g

• Fat: 16g

• Fiber: 4g

• Sugar: 4g