Rotini pasta salad with mozzarella and tomatoes
I thought good pasta salad came from a box for years. But now I know differently and you will too! Make this version with your favorite vegetables and spices. You can't mess it up!
Servings 15 people
Calories 200kcal
Ingredients
- 1 pound rotini pasta
- 1 cup fresh mozzarella balls drained and cut into quarters
- 1/3 cup banana peppers or pepperoncinis chopped
- 1 cup black olives sliced
- 1 pint cherry tomatoes quartered
- 1/2 small onion diced
For the dressing
- 1/2 tablespoon Italian seasoning
- 1 teaspoon dried oregano
- 1 large garlic clove minced
- 1/2 teaspoon salt
- pinch black pepper
- 4 tablespoons white wine vinegar
- 6 tablespoons olive oil
Instructions
- Bring a large pot of salted water to boil and cook rotini according to package directions. Drain, set aside while you make the dressing.
- Make the dressing by adding the Italian seasoning, oregano, garlic, salt, and pepper to a small bowl. Add the vinegar and stir to combine. Then with a whisk, stir briskly while slowly pouring in the olive oil. Set aside.
- In a large bowl, add the pasta (it's fine if it's a little warm), the mozzarella, peppers, olives, tomatoes and onion. Add the dressing and stir to combine. Give it a taste for seasoning and add any additional salt or pepper if needed.
- Cover and refrigerate at least 8 hours or overnight. Stir before serving and add a drizzle of oil if it looks dry.
Nutrition
Calories: 200kcal | Carbohydrates: 24g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 228mg | Potassium: 150mg | Fiber: 1g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 9.7mg | Calcium: 43mg | Iron: 0.8mg