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Best Zesty Italian Pasta Salad Recipe (Easy Homemade Vinaigrette)

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A bright, tangy pasta salad with a homemade vinaigrette that’s perfect for summer gatherings. Simple ingredients and a little patience yield a crowd-pleasing dish that tastes even better the next day.

Ingredients

Scale
  • 1 pound (450g) rotini or fusilli pasta
  • 1 pint (300g) cherry tomatoes, halved
  • 1 large cucumber, diced
  • 1 medium red bell pepper, diced
  • 1/2 medium red onion, thinly sliced
  • 1/2 cup (75g) black olives, sliced
  • 1/2 cup (60g) pepperoncini, chopped
  • 1/2 cup (60g) grated Parmesan cheese
  • 1/4 cup (15g) fresh basil, chopped
  • 1/2 cup (120ml) extra-virgin olive oil
  • 1/4 cup (60ml) red wine vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Cook the pasta: Bring a large pot of generously salted water to a rolling boil. Add the rotini and cook according to package directions until al dente—usually about 8-10 minutes. Drain in a colander and rinse briefly with cool water to stop the cooking process. Shake well to remove excess water.
  2. Make the vinaigrette while the pasta cooks: In a mason jar or small bowl, combine the olive oil, red wine vinegar, minced garlic, dried oregano, dried basil, red pepper flakes, Dijon mustard, salt, and black pepper. If using a jar, screw the lid on tightly and shake vigorously for about 30 seconds until emulsified. If using a bowl, whisk continuously while slowly drizzling in the olive oil. Taste and adjust seasoning. Set aside.
  3. Prepare the vegetables: Halve the cherry tomatoes, dice the cucumber, dice the red bell pepper, thinly slice the red onion, slice the olives, and chop the pepperoncini. Place all chopped vegetables in a large mixing bowl.
  4. Combine the pasta and vegetables: Add the cooled, drained pasta to the bowl with the vegetables. Pour about three-quarters of the vinaigrette over the top. Gently toss until evenly coated.
  5. Add the Parmesan and fresh basil: Sprinkle the grated Parmesan and chopped fresh basil over the salad. Toss gently once more.
  6. Let it rest: Cover the bowl and refrigerate for at least 2 hours, but overnight is even better.
  7. Final adjustments: Before serving, let the salad sit at room temperature for about 15 minutes. Stir well. Taste and adjust seasoning. If dry, add the remaining vinaigrette. Garnish with extra fresh basil and Parmesan.

Notes

For best results, let the salad rest overnight in the refrigerator. The pasta absorbs the vinaigrette and flavors meld beautifully. Make extra dressing to add before serving if the salad seems dry. Reserve a few halved cherry tomatoes and fresh basil for garnish.

Nutrition

Keywords: pasta salad, Italian pasta salad, homemade vinaigrette, summer salad, potluck recipe, easy pasta salad

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