Ingredients
Scale
- 16 oz rotini pasta (or any short pasta like fusilli or penne)
- 1 pint cherry or grape tomatoes, sliced
- 1 English cucumber, chopped
- ½ red onion, thinly sliced
- 8 oz fresh mozzarella balls (mozzarella pearls or Bocconcini)
- 4 oz grilled chicken or thinly sliced beef, cooked and cut into bite-sized pieces
- ¾ cup kalamata olives, sliced
- ¾ cup pepperoncini, drained and sliced
- ½ cup fresh parsley and fresh basil, chopped
For the Italian Dressing
- ½ cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional for a bit of heat)
Instructions
- Boil and Cool the Pasta
- Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt.
- Cook the pasta according to the package directions until it is al dente, meaning it should still have a slight bite.
- Drain the pasta and rinse it under cold water. This stops the cooking process and cools the pasta down quickly, preventing it from becoming mushy.
- Prepare the Vegetables and Protein
- While the pasta is cooling, slice the cherry tomatoes in half, chop the cucumber into bite-sized pieces, and thinly slice the red onion.
- Slice the kalamata olives and pepperoncini. These add a briny, tangy kick to the salad.
- If using mozzarella pearls, they are ready to go. If using a larger ball of mozzarella, cut it into smaller, bite-sized pieces.
- Slice the grilled chicken or beef into thin strips.
- Make the Dressing
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, oregano, garlic powder, salt, black pepper, and red pepper flakes.
- Taste and adjust seasoning if needed. If you prefer a tangier dressing, add a bit more vinegar.
- Assemble the Salad
- In a large bowl, combine the cooled pasta with the chopped vegetables, mozzarella, protein, olives, and fresh herbs.
- Pour the dressing over the salad and toss everything together until evenly coated.
- Let the Flavors Develop
- The salad can be eaten immediately, but letting it sit in the fridge for an hour or more allows the flavors to develop. If refrigerating overnight, reserve a little extra dressing to freshen up the salad before serving.
Notes
- How to Tell if Pasta is Cooked Properly: Pasta should be al dente, which means it should be firm when bitten. Overcooked pasta can become mushy, which may affect the texture of the salad.
- Preventing a Watery Salad: Cucumbers and tomatoes release moisture over time. If preparing the salad ahead of time, consider removing the seeds from the cucumber and using grape tomatoes instead of larger tomatoes.
- Adjusting the Seasoning: Taste the salad before serving and adjust the salt, pepper, or acidity by adding more vinegar or a squeeze of fresh lemon juice.
- Using Store-Bought Dressing: If you are short on time, you can use a high-quality Italian dressing instead of making your own. However, homemade dressing provides fresher flavors.
- Storage Tips: This salad keeps well in the refrigerator for up to three days. If making it ahead, store the dressing separately and mix it in just before serving to prevent the pasta from absorbing too much liquid.
- Prep Time: 15 minutes
- Cook Time: 10 minutes