This Italian pasta salad is bursting with fresh, bold flavors! The combination of zesty Italian dressing, crunchy veggies, olives, pepperoncini, and cheese creates a deliciously vibrant dish.
INGREDIENTS
- 1 pound fusilli or rotini pasta
- Extra-virgin olive oil, for drizzling
- 2 cups cherry tomatoes, halved
- 1½ cups mini fresh mozzarella cheese balls (8 ounces)
- 1 medium red bell pepper, stemmed, seeded, and diced
- ½ English cucumber, diced
- 1 cup thinly sliced red onion
- ¾ cup kalamata olives, pitted and halved
- ¾ cup sliced pepperoncini
- ½ cup chopped fresh parsley
- 1 recipe Italian Dressing
- 1½ teaspoons sea salt
- Freshly ground black pepper
- 1 cup fresh basil leaves, plus more for garnish
INSTRUCTIONS
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, slightly overcooking it beyond al dente. Drain the pasta and drizzle with olive oil to prevent sticking. Set aside to cool to room temperature.
- Once the pasta is cooled, transfer it to a large bowl. Add the cherry tomatoes, mozzarella, red bell pepper, cucumber, red onion, olives, pepperoncini, and parsley. Toss to combine.
- Pour in the Italian dressing, add the salt, and grind fresh black pepper over the mixture. Toss again to evenly coat.
- Gently stir in the basil leaves, and adjust seasoning to taste.
- Garnish with additional basil leaves and serve.
