Fresh Italian Pasta Salad Recipe with Heirloom Tomatoes and Basil

Summer is finally here and with it comes the perfect excuse to fire up the grill, grab a fork, and dive into a refreshing bowl of pasta salad. But let’s be real, most pasta salads are just a vehicle for heavy sauces and processed ingredients, leaving you feeling guilty and lethargic long after the meal is over. Not today, friends!

Today, we’re going back to basics with a clean eating take on the classic Italian pasta salad, featuring whole grain pasta, fresh veggies, and a tangy homemade dressing that’s as light as a summer breeze.

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Ingredients​​

• 2 cups rotini pasta
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup bell pepper, chopped
• 1/2 cup red onion, diced
• 1/2 cup black olives, sliced
• 1 cup mozzarella cheese, cubed
• 1/4 cup fresh basil, chopped
• 1/2 cup Italian dressing
• Salt and pepper to taste

​​How to Make Italian Pasta Salad

Start by cooking the rotini pasta in a large pot of salted boiling water until al dente, following the package instructions. Once cooked, drain the pasta and rinse it under cold water to cool it down.

In a large mixing bowl, combine the cooled pasta with the cherry tomatoes, cucumber, bell pepper, red onion, black olives, mozzarella cheese, and fresh basil.

Pour the Italian dressing over the salad and toss everything together until well coated. Season with salt and pepper to taste. Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld together before serving.

How to Serve ​​Italian Pasta Salad​​

Italian pasta salad is best served chilled and makes an excellent dish for lunch or dinner. It can be served as a main dish or as a side to grilled meats or sandwiches. Ideal times to serve it include picnics, barbecues, or potlucks, especially during warmer weather. Pair it with some crusty bread or garlic bread, and enjoy it alongside other dishes like roasted chicken or vegetable platters.