This zesty Italian pasta salad is the perfect picnic or barbecue side dish! Fusilli or rotini pasta, tons of fresh vegetables, and a light balsamic vinaigrette make up the most delicious and colorful pasta salad.
8ouncesfusilli or rotini pasta(bow tie pasta or any short pasta will work)
1cupfrozen peas
1cupfrozen corn
1pintcherry tomatoeshalved
1cupmixed-color diced bell pepper
1cupPersian cucumberssliced into half moons
½cupsliced olives
Fresh basil leavesfor garnish
Instructions
For the Balsamic Vinaigrette
In a large bowl, whisk together the dijon mustard, grated garlic, and Italian seasoning.
Add the balsamic vinegar and whisk to combine.
Slowly drizzle in the olive oil while whisking constantly.
Season with salt and pepper to taste. Set aside.
For the Pasta Salad
Bring a large pot of salted water to a boil.
Cook the pasta to al dente, according to the package directions. One minute before draining the pasta, add the peas and corn to the pot with the pasta.
Drain the pasta, peas, and corn and run them under cool water– just until they are no longer hot to the touch.
Add the pasta, peas, and corn to the bowl with the vinaigrette and toss to combine.
Next add the remaining vegetables– tomatoes, bell pepper, cucumbers, and olives. Toss to combine.
Season with additional salt and pepper, if needed. Garnish with fresh basil, if desired.
Enjoy immediately or chill until ready to serve. This pasta salad is delicious at room temperature or cold.
Storage: Store any leftover pasta salad in an airtight container in the fridge for up to three days.
Video
Notes
Make ahead directions: To prep as a make-ahead pasta salad, cook the pasta, and chop the vegetables. Rinse the pasta before storing. Then prepare the dressing.Store everything separately in the fridge until you are ready. Then, just before serving mix everything together and add the Italian balsamic dressing.More notes:
Dijon mustard helps emulsify the vinaigrette and adds a delicious tang.
This recipe uses vinaigrette with garlic and Italian seasoning, but you could use anything you like, such as herbs de Provence, red pepper flakes, etc.
Balsamic vinegar adds a great sweetness and acidity to the vinaigrette.
Olive oil helps bring the vinaigrette together. I recommend a good quality extra virgin olive oil in this recipe.
Use fusilli, rotini pasta, bow tie pasta, or any short pasta shape in this recipe.
I love this mix of my favorite vegetables (peas, corn, tomatoes, bell pepper, cucumber, and olives). But you can swap other vegetables. Try small broccoli florets, sliced snap peas, celery, and diced carrots.