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tangy balsamic pasta salad

Balsamic Pasta Salad

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 55 minutes
Course Salad
Cuisine Italian
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon
  • 1 measuring cup
  • 3 Measuring spoons

Ingredients
  

  • 8 ounce pasta fusilli, rotini, or penne; short shape
  • 1 tablespoon salt for pasta water
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red onion thinly sliced
  • 1/2 cup black olives sliced
  • 1/2 cup mozzarella balls halved
  • 1/4 cup fresh basil chopped
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 clove garlic minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoon Parmesan cheese optional; grated

Instructions
 

  • Bring a large pot of water to a boil and season it with 1 tablespoon of salt.
  • Add the pasta to the boiling water and cook according to package directions until al dente.
  • Drain the pasta in a colander, rinse under cool water to stop the cooking, and let it drain completely.
  • In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and black pepper until emulsified.
  • Add the cooled pasta to a large mixing bowl.
  • Add the cherry tomatoes, cucumber, red onion, black olives, mozzarella balls, and fresh basil to the pasta.
  • Pour the balsamic dressing over the pasta mixture.
  • Toss everything gently with a wooden spoon until the salad is evenly coated with dressing.
  • Taste and adjust seasoning with additional salt and pepper if needed.
  • Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow flavors to meld.
  • Just before serving, toss the salad again and sprinkle with grated Parmesan cheese if using.

Notes

For best results, avoid overcooking the pasta, as it will soften further while it absorbs the dressing; aim for firm al dente texture. Rinsing the pasta in cool water stops the cooking and prevents clumping, which is ideal for pasta salads. You can prepare the salad a day in advance, but reserve a few tablespoons of dressing (or add a splash of extra oil and vinegar) to refresh it just before serving, since pasta soaks up dressing over time. Feel free to customize with extras like roasted red peppers, grilled chicken, or arugula, and remember that finely chopping strong ingredients such as red onion keeps their flavor from overpowering the dish.
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