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.
Serves 6–8
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
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)
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.
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.
Combine Ingredients:
In a large bowl, combine the cooked pasta, tomatoes, cucumber, onion, olives, bell pepper, artichokes, and mozzarella.
Dress the Salad:
Pour the dressing over the salad and toss to coat evenly. Add fresh herbs and gently toss again.
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.
Calories: 320 kcal
Protein: 10g
Carbohydrates: 32g
Fat: 16g
Fiber: 4g
Sugar: 4g