Italian Pasta Salad (Print Version)
# Ingredients:
01 -
16 ounces fusilli or rotini.
02 -
Drizzle of extra-virgin olive oil.
03 -
Two cups of halved cherry tomatoes.
04 -
Eight-ounce pack of mini mozzarella balls (1 1/2 cups).
05 -
One diced red bell pepper.
06 -
Half an English cucumber, chopped.
07 -
A cup of thin-sliced red onion.
08 -
Half a cup of parsley, finely chopped.
09 -
Three-fourths cup of kalamata olives, cut in half.
10 -
Three-fourths cup of sliced pepperoncini.
11 -
One cup of fresh basil (plus a bit extra for topping).
12 -
Italian-style dressing.
13 -
1 1/2 teaspoons coarse sea salt.
14 -
A pinch of black pepper, to your liking.
# Instructions:
01 -
Cook pasta in boiling water till tender, drain it, and coat lightly with oil. Set aside to cool completely.
02 -
In a big bowl, combine the chilled pasta with the vegetables, mozzarella, olives, pepperoncini, and herbs.
03 -
Pour in the dressing, stir in salt and pepper, then mix well. Top off with the basil and a little extra for decoration.
# Notes:
01 -
You can prepare it early and let it chill.
02 -
Stays fresh in the fridge for 3 to 4 days.
03 -
Add the fresh herbs right at the end.