Creamy Mediterranean Pasta Salad
This deliciously creamy Mediterranean Pasta Salad features fresh mozzarella cheese, juicy cherry tomatoes, speckles of red onions, and homemade Italian dressing for the best flavor and creamy texture.Sprinkled with spicy pepperoncini, chopped basil and freshly-cracked black pepper, you'll love how comforting yet refreshing this pasta salad is! Perfect for BBQs, parties, picnics, and hot summer days!
Ingredients
For The Mediterranean Pasta Salad
- 20 oz (560 g) your favorite pasta (use gluten-free pasta for GF eaters)
- 2 cups (250 g) cherry tomatoes
- 8 oz (225 g) mini mozzarella balls (other options: feta cheese, firm ricotta salata, halloumi)
- 1/2 medium red onion (minced)
- 2 tablespoon dried pepperoncini (optional, alternatively you can use a generous sprinkle of chili flakes)
- 1 tablespoon chopped fresh basil (or to taste, optional)
For The Homemade Italian Dressing
- 1/2 cup (115 ml) extra-virgin olive oil
- 1/4 cup (60 ml) vinegar
- 1 and 1/2 tbsp (7 g) grated Parmesan or Pecorino cheese (optional)
- 1 tsp (5 g) white granulated sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 3/4 teaspoon salt (or to taste)
- Black pepper (to taste)
- 1/2 cup (115 g) mayonnaise (room temperature)
Instructions
- Cook the pasta in boiling water according to package instructions. Drain and drizzle with olive oil to keep it from sticking, then mix, and set aside to cool down completely.
- Make the homemade Italian dressing. In a clean jar or small bowl, add the olive oil, vinegar, Parmesan cheese, sugar, garlic, oregano, salt, and pepper. Shake or mix until combined. Add in the mayonnaise and stir vigorously until combined and creamy. Chill in the refrigerator until ready to use.
- Assemble the pasta salad. In a large serving bowl, add the pasta followed by the cherry tomatoes, mozzarella, onion, pepperoncini, and basil. Mix. When ready to serve, give another quick shake to the dressing before pouring it into your prepared pasta salad. Serve cold!
Notes
Make-Ahead Instructions: follow the recipe through step 3 but do not add in the dressing. Store the pasta salad covered in the refrigerator overnight. The next day, when ready to serve, add in the dressing and serve immediately.
Storing Instructions: store any leftovers covered with plastic wrap or in an air-tight container in the refrigerator for up to 2 days. Keep in mind that the salad may dry up a bit as the pasta may soak up the dressing overtime which is why you want to add it right before serving.
Nutrition
Calories: 568kcalCarbohydrates: 56gProtein: 15gFat: 31gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 12gTrans Fat: 0.03gCholesterol: 17mgSodium: 353mgPotassium: 259mgFiber: 3gSugar: 4gVitamin A: 215IUVitamin C: 9mgCalcium: 135mgIron: 1mg
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