Italian Style Pasta Salad

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I am not a big fan of pasta salad. Most of the time it’s mushy, over seasoned or too vinegary. But this recipe hits all the right notes for me. It has everything I love to eat individually all in one delicious dish. Make this at your next barbeque and your family will love it! It also great as leftovers, the more it sits the more flavorful it becomes!

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Italian Style Pasta Salad

Course Salad
Cuisine Italian
Keyword Pasta, pasta salad

Ingredients

  • 1 lb Pasta of Choice (I am using Radiatori)
  • 2 Zucchini, sliced and grilled
  • 2 Baby Eggplant, sliced and grilled
  • 1 Red Bell Pepper, Roasted
  • 1/2 cup Castelvetrano Olives, cut in half
  • 8 oz Ciliegini Mozzarella
  • 1 pint Cherry Tomatoes, cut in half
  • Fresh Basil

Dressing

  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • Juice of the Roasted Red Pepper
  • 2 Garlic Clove, Minced

Instructions

  • Boil the pasta as per the directions on the box, drain, run under cold water and set aside.
  • Roast and peel the red pepper (reserving whatever juice comes out of it), slice and grill the zucchini and eggplant. Set aside.
  • Cut the cherry tomatoes and a half along with the mozzarella and olives. Set aside.
  • Into a bowl, add all of the dressing ingredients and whisk well.
  • Into a large serving dish, add all of the elements of the pasta salad. Pour the dressing over the salad and mix well. This is best done the day before so that the flavors can marry.

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