Tuscan Picnic Pasta Salad

Discover a refreshing twist on a classic with our Tuscan Picnic Pasta Salad, featuring a medley of sun-kissed vegetables, mozzarella pearls, and a zesty basil dressing perfect for summer gatherings.

Prep time: 15 minutes
Cook time: 12 minutes
Serves: 6

Ingredients

12 oz tri-color rotini pasta

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/2 cup roasted red peppers, chopped

1/2 cup black olives, sliced

8 oz mozzarella pearls

1/4 cup chopped fresh basil

1/4 cup grated Parmesan cheese

For the dressing:

1/3 cup olive oil

2 tbsp red wine vinegar

1 tsp Dijon mustard

1 clove garlic, minced

Salt and pepper to taste

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and let cool.

2. In a large salad bowl, combine the cooked pasta, cherry tomatoes, cucumber, roasted red peppers, black olives, mozzarella pearls, and chopped basil.

3. In a separate bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper to make the dressing.

4. Pour the dressing over the pasta salad and toss to combine.

5. Sprinkle grated Parmesan cheese on top before serving.

6. Adjust seasoning with additional salt and pepper if needed.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days.

Reheating

This salad is best enjoyed cold and does not require reheating.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.