Italian Pasta Salad with Herbs and Olives is a delightful dish that combines the simplicity of pasta with a medley of vibrant flavors typical of Mediterranean cuisine. This salad is not only a feast for the eyes but also a celebration of textures and tastes, making it perfect for summer gatherings, picnics, or as a quick and easy lunch idea. The combination of fresh herbs, Kalamata olives, and the right dressing elevates this dish beyond a standard pasta salad, inviting you to savor every bite.
Ingredients
Scale:
8 ounces of rotini or penne pasta
1 cup of Kalamata olives, pitted and halved
1 cup of cherry tomatoes, halved
1 cup of bell peppers, diced (red, yellow, or orange)
1 cup of cucumber, diced
1/2 cup of fresh parsley, chopped
1/4 cup of fresh basil, chopped
1/4 cup of green onions, sliced
1/2 cup of extra virgin olive oil
1/4 cup of red wine vinegar
1 tablespoon of Dijon mustard
1 teaspoon of honey (optional)
Salt and pepper to taste
Instructions
In a large pot, bring salted water to a boil. Add the rotini or penne pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
While the pasta is cooking, chop the cherry tomatoes, bell peppers, cucumbers, and green onions. Place them in a large mixing bowl.
Add the chopped fresh parsley and basil to the bowl with the vegetables. Gently toss to combine.
Once the pasta has cooled, add it to the bowl with the vegetables and herbs. Toss gently to combine.
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, and honey (if using). Add salt and pepper to taste.
Pour the dressing over the pasta salad. Add the Kalamata olives and toss gently until everything is well coated.
Cover the salad and refrigerate for at least 30 minutes before serving, to allow the flavors to meld.
