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Recipe by:

Elena SMITH

Festive Tuscan Pasta Salad

This Tuscan Pasta Salad combines colorful ingredients and a tasty dressing for a festive dish that’s easy to prepare in advance.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 minute
Servings: 6 servings
Course: Salad
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Group: Pasta and Vegetables
  • 12 ounces rotini pasta This corkscrew-shaped pasta holds the dressing beautifully.
  • 1 cup cherry tomatoes, halved For a burst of sweetness.
  • 1 cup mozzarella balls Preferably the marinated ones for added flavor.
  • 1 cup black olives, pitted and sliced They’ll give a briny depth.
  • ½ cup red onion, thinly sliced For a sharp bite.
  • ¼ cup fresh basil, chopped The fragrant herb that brings freshness.
Group: Dressing
  • ¼ cup red wine vinegar To enhance the overall brightness.
  • ¼ cup extra-virgin olive oil A drizzle of high-quality olive oil can elevate any dish.
  • salt and pepper, to taste Essential for balancing the flavors.

Method
 

  1. Begin by boiling a large pot of salted water. Once it reaches a rolling boil, add your rotini pasta. Cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and prevent stickiness.
  2. In a separate bowl, whisk together the red wine vinegar, olive oil, salt, and pepper.
  3. In a large bowl, combine the cooked pasta, halved cherry tomatoes, mozzarella balls, sliced olives, red onion, and chopped basil. Toss gently to combine.
  4. Pour the dressing over the pasta mixture and toss gently to combine.
  5. For the best flavor, let the salad chill in the refrigerator for at least 30 minutes.
  6. Right before serving, give the salad a quick toss.

Notes

Leftovers taste even better the next day, making it an excellent meal prep choice.