Easy Picnic Pasta Salad (Print version)

A vibrant mix of pasta, fresh veggies, mozzarella, and zesty Italian dressing.

# Required ingredients:

→ Pasta

01 - 12 oz short pasta such as rotini, fusilli, or penne

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 cup red bell pepper, diced
05 - 1/2 cup yellow bell pepper, diced
06 - 1/4 cup red onion, finely chopped
07 - 1/4 cup black olives, sliced

→ Cheese

08 - 3/4 cup mozzarella pearls or diced mozzarella

→ Herbs

09 - 2 tablespoons fresh parsley, chopped
10 - 1 tablespoon fresh basil, chopped (optional)

→ Italian Dressing

11 - 1/3 cup extra-virgin olive oil
12 - 3 tablespoons red wine vinegar
13 - 1 teaspoon Dijon mustard
14 - 1 clove garlic, minced
15 - 1/2 teaspoon dried oregano
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper

# How to make it:

01 - Cook pasta in a large pot of salted boiling water according to package directions until al dente. Drain in a colander and rinse under cold water until completely cooled.
02 - In a small bowl or jar, whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until fully combined.
03 - In a large mixing bowl, combine cooled pasta, cherry tomatoes, cucumber, red bell pepper, yellow bell pepper, red onion, black olives, and mozzarella.
04 - Pour the Italian dressing over the pasta mixture and toss until all ingredients are evenly coated with dressing.
05 - Add chopped fresh parsley and basil to the salad and toss gently to combine.
06 - Refrigerate for at least 30 minutes before serving to allow flavors to meld and blend together.
07 - Taste the salad and adjust seasoning with salt and pepper as needed before serving.

# Expert Advice:

01 -
  • It comes together in under 30 minutes of actual work, leaving you plenty of time to breathe before guests arrive.
  • The flavors actually improve as it sits, so you can make it ahead without any stress.
  • It feeds a crowd without requiring you to fuss over a hot stove, which feels like a small miracle on a warm day.
02 -
  • Cold pasta salad needs more seasoning than you think because chilling mellows the flavors, so taste and adjust right before serving.
  • Adding the mozzarella at the very end rather than letting it marinate prevents it from becoming tough and rubber-like.
03 -
  • Save a little dressing back before tossing so you can add more later if the pasta continues to absorb it—this prevents it from turning dry and sad by the next day.
  • Pat your vegetables dry with a clean towel before adding them to prevent excess moisture from diluting your carefully balanced dressing.
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