Description
A refreshing and colorful Layered Pasta Salad combining tender cooked pasta with fresh vegetables, black olives, shredded mozzarella, and a zesty Italian dressing blended with mayonnaise. Perfect as a make-ahead dish for picnics, potlucks, or light lunches, this salad is chilled to meld flavors for a vibrant and satisfying taste experience.
Ingredients
Scale
Salad Ingredients
- 3 cups cooked pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup green bell pepper, diced
- 1/2 cup black olives, sliced
- 1/4 cup fresh parsley, chopped
- 1 cup shredded mozzarella cheese
Dressing
- 1/2 cup Italian dressing
- 1/4 cup mayonnaise
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Pasta: Start by cooking the pasta according to package instructions until al dente, then drain and rinse under cold water to cool it down.
- Combine Vegetables and Pasta: In a large mixing bowl, combine the cooked pasta with the halved cherry tomatoes, diced cucumber, finely chopped red onion, and diced green bell pepper.
- Add Olives, Parsley, and Cheese: Add the sliced black olives followed by the chopped fresh parsley and shredded mozzarella cheese to the bowl.
- Prepare the Dressing: In a separate smaller bowl, whisk together the Italian dressing, mayonnaise, white vinegar, sugar, salt, and black pepper until smooth and fully combined.
- Mix Dressing with Salad: Pour the dressing mixture over the pasta and vegetable mixture in the large bowl.
- Toss the Salad: Gently toss everything together using a spatula or large spoon, ensuring all ingredients are evenly coated with the dressing.
- Chill the Salad: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld together.
- Serve: Once chilled, give the salad a final gentle toss to redistribute the dressing before serving.
Notes
- Use your preferred short pasta like rotini, penne, or farfalle.
- Rinsing pasta after cooking prevents it from sticking and cools it for the salad.
- Chilling the salad helps the flavors meld and improves taste.
- For a tangier dressing, increase the amount of white vinegar slightly.
- Can be customized with additional veggies or protein as desired.
- Best served within 2 days when stored covered in the refrigerator.
