United States

Italian pasta salad

Name: Italian pasta salad
Total time: 30 min
Yield: 6 servings
Cuisine: Italian American
Ingredients: 3 cups dry fusilli or rotini pasta; 1 1/2 cups cherry tomatoes halved tomato; 1 diced cucumber; 1 diced red bell pepper (red capsicum, red pepper); 1/2 red onion finely sliced onion; 1/2 cup sliced black olives; 1 cup mini balls or cubes mozzarella; 3 1/2 tbsp olive oil; 2 tbsp red wine vinegar vinegar; 1 clove grated garlic; 1 tsp dried oregano; a handful torn basil leaves; 1/4 cup grated parmesan; 3/4 tsp salt; 1/4 tsp black pepper

Fusilli, mozzarella, olives and a sharp oregano dressing. Picnic insurance.

30 minTime

14 gProtein each

mildSpice

The deli counter favourite2 chapters · 1 min read

Make it your way

Grandma's wayFusilli, vegetables, olives and mozzarella in Italian dressing.

The original

368kcalsame

14 gproteinsame

3 gfibresame

30minutessame

Italian pasta salad.

Per serving, worked out from the ingredient table.

Ingredients

Pasta3 cups dry fusilli or rotini

Tomato1½ cups cherry tomatoes, halved

Cucumber1, diced

Red bell pepper (red capsicum, red pepper)1, diced

Onion½ red onion, finely sliced

Black olives½ cup, sliced

Mozzarella1 cup mini balls or cubes

Olive oil3½ tbsp

Vinegar2 tbsp, red wine vinegar

Garlic1 clove, grated

Dried oregano1 tsp

Basil leavesa handful, torn

Parmesan¼ cup, grated

Salt¾ tsp

Black pepper¼ tsp

Method

4 steps

1Boil the pasta in salted water to just al dente, drain and spread on a tray to cool.
2Whisk oil, vinegar, garlic, oregano, salt and pepper in a big bowl.
3Toss the cooled pasta in the dressing, then add the vegetables, olives and mozzarella.
4Rest 30 minutes, then fold in basil and parmesan before serving.

Serve it like this

Serve in a wide bowl at room temperature with extra basil and parmesan on top, a wedge of lemon on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

United States

Italian pasta salad

Fusilli, mozzarella, olives and a sharp oregano dressing. Picnic insurance.

30 minTime

14 gProtein each

mildSpice

The deli counter favourite2 chapters · 1 min read

Make it your way

Grandma's wayFusilli, vegetables, olives and mozzarella in Italian dressing.

The original

368kcalsame

14 gproteinsame

3 gfibresame

30minutessame

Italian pasta salad.

Per serving, worked out from the ingredient table.

Ingredients

Pasta3 cups dry fusilli or rotini

Tomato1½ cups cherry tomatoes, halved

Cucumber1, diced

Red bell pepper (red capsicum, red pepper)1, diced

Onion½ red onion, finely sliced

Black olives½ cup, sliced

Mozzarella1 cup mini balls or cubes

Olive oil3½ tbsp

Vinegar2 tbsp, red wine vinegar

Garlic1 clove, grated

Dried oregano1 tsp

Basil leavesa handful, torn

Parmesan¼ cup, grated

Salt¾ tsp

Black pepper¼ tsp

Method

4 steps

1Boil the pasta in salted water to just al dente, drain and spread on a tray to cool.
2Whisk oil, vinegar, garlic, oregano, salt and pepper in a big bowl.
3Toss the cooled pasta in the dressing, then add the vegetables, olives and mozzarella.
4Rest 30 minutes, then fold in basil and parmesan before serving.

Serve it like this

Serve in a wide bowl at room temperature with extra basil and parmesan on top, a wedge of lemon on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Italian pasta salad

Make it your way

Ingredients

Method

Italian pasta salad

Make it your way

Ingredients

Method

Make it a meal