Italian Pasta Salad Recipe
Italian pasta salad with tri-color rotini pasta, a homemade creamy dressing made with Greek yogurt and fresh veggies, including cucumber, bell peppers, and tomatoes.
Servings: 12 servings
Ingredients
- 1 pound tricolor rotini pasta
- ¾ cup greek yogurt
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 garlic clove grated
- 1 shallot minced
- 2 teaspoons Italian seasoning
- ½ teaspoon salt plus more for pasta water
- ½ teaspoon black pepper
- 1 6-ounce can sliced black olives
- 1 green bell pepper diced
- ½ English cucumber diced
- 1 pint grape tomatoes halved
- 8 ounces mini mozzarella cheese balls ciliegine size
Instructions
- Bring a large pot of water to a boil. Season with salt and add pasta. Cook according to the package directions, then drain and set aside in a large bowl.
- Meanwhile in a small bowl or jar, make the dressing by whisking Greek yogurt, olive oil, red wine vinegar, garlic, shallot, Italian seasoning, and salt and pepper until smooth and emulsified.
- Add the dressing to the cooked pasta, then top with the olives, bell pepper, cucumbers, tomatoes and cheese. Toss until everything is combined and evenly coated in the dressing.
- Chill before serving to allow the flavors to develop.
Video
Notes
Storage: Leftovers can be stored in an airtight container or zip-top bag and kept in the refrigerator for up to 3 days. Cold Italian pasta salad is the best pasta salad, so it can be eaten right out of the fridge. Be sure to stir and mix it before serving.
Nutrition
Calories: 270kcal | Carbohydrates: 32g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 341mg | Potassium: 251mg | Fiber: 3g | Sugar: 3g | Vitamin A: 441IU | Vitamin C: 14mg | Calcium: 111mg | Iron: 1mg
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