A colorful pasta salad with crisp vegetables, mozzarella, olives and lemon-herb dressing.
Mediterranean Pasta Salad
Fusilli tossed with tomatoes, cucumber, peppers, mozzarella and olives in a bright Mediterranean vinaigrette.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Serves
- 6
- Level
- Easy
This is the pasta salad I make when I want something colorful, fresh and easy to bring to the table. It has plenty of crisp vegetables, little bites of mozzarella and olives, and a lemony herb dressing that gets even better after a short rest.
The recipe
Ingredients
For the Salad
For the Dressing
Method
-
1
Cook the pasta in well-salted water until just al dente. Drain and rinse briefly under cool water, then let it drain very well.
-
2
Add the pasta to a large bowl with the tomatoes, cucumber, bell pepper, red onion, mozzarella, olives, parsley and basil.
-
3
Whisk together the olive oil, vinegar, lemon juice, garlic, oregano, Dijon, salt and pepper.
-
4
Pour the dressing over the salad and toss until everything is evenly coated.
-
5
Let the pasta salad rest for at least 15 minutes before serving so the flavors can come together.
-
6
Taste and add a little more salt, pepper, lemon or olive oil if needed.
Notes
If the salad seems dry after chilling, toss it with an extra drizzle of olive oil and a squeeze of lemon before serving.
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