Italian Pasta Salad (Vegetarian) - Fresh Rotini Recipe
A vibrant vegetarian pasta salad with rotini, crunchy vegetables, briny olives, and zesty homemade Italian vinaigrette. Balanced flavors and colorful ingredients make this easy salad perfect for summer or as a side dish.
Ingredients
- Extra virgin olive oil
- Balsamic vinegar
- Lemon juice or apple cider vinegar
- Dijon mustard
- Sea salt
- Ground black pepper
- Rotini pasta (uncooked)
- Green bell pepper
- Cherry tomatoes (sliced)
- Sliced black olives
- Thin red onion
- Fresh parsley (chopped)
Instructions
- Bring a large pot of salted water to a boil. Cook 8 ounces rotini pasta until al dente (8-10 minutes). Drain and rinse with cold water to cool.
- Whisk 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, 2 teaspoons lemon juice/apple cider vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl until emulsified. Let rest 30 minutes.
- Finely dice green bell pepper, halve cherry tomatoes, and thinly slice red onion. Add to bowl with cooled pasta.
- Stir in 1/2 cup sliced black olives, 1/4 cup chopped parsley, and vinaigrette (adjust to taste). Toss thoroughly until ingredients are evenly coated.
- Chill for 15-20 minutes before serving for better flavor balance.
Notes
Add cucumber, zucchini, or fresh basil for variations.
Use gluten-free pasta for a gluten-free adaptation.
Vinaigrette can be made ahead; store sealed in refrigerator for 1-2 days.
Double recipe for larger gatherings; toss in smaller batches to maintain texture.
Use gluten-free pasta for a gluten-free adaptation.
Vinaigrette can be made ahead; store sealed in refrigerator for 1-2 days.
Double recipe for larger gatherings; toss in smaller batches to maintain texture.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 55gProtein: 10gFat: 24gSaturated Fat: 3gSodium: 500mgFiber: 4gSugar: 4g
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