Easy Picnic Pasta Salad (Printable)

Refreshing pasta tossed with fresh vegetables and tangy Italian dressing, ideal for warm days.

# What You'll Need:

→ Pasta

01 - 12 oz short pasta such as rotini, fusilli, or penne

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 cup red bell pepper, diced
05 - 1/2 cup yellow bell pepper, diced
06 - 1/4 cup red onion, finely chopped
07 - 1/4 cup black olives, sliced

→ Cheese

08 - 3/4 cup mozzarella pearls or diced mozzarella

→ Herbs

09 - 2 tablespoons fresh parsley, chopped
10 - 1 tablespoon fresh basil, chopped

→ Italian Dressing

11 - 1/3 cup extra-virgin olive oil
12 - 3 tablespoons red wine vinegar
13 - 1 teaspoon Dijon mustard
14 - 1 clove garlic, minced
15 - 1/2 teaspoon dried oregano
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper

# How to Make It:

01 - Cook pasta in a large pot of salted boiling water according to package directions until al dente. Drain thoroughly and rinse under cold water until cooled completely.
02 - In a small bowl or jar, whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until well combined.
03 - In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red and yellow bell peppers, red onion, black olives, and mozzarella.
04 - Pour the prepared dressing over the salad mixture and toss thoroughly until all ingredients are evenly coated.
05 - Add fresh parsley and basil to the salad and toss gently to incorporate throughout.
06 - Refrigerate for at least 30 minutes before serving to allow flavors to meld and develop.
07 - Taste the salad and adjust seasoning with additional salt, pepper, or vinegar as needed before serving.

# Expert Advice:

01 -
  • It actually gets better as it sits, so you can make it hours ahead and stress less about timing.
  • Every bite has a different texture and flavor, from creamy mozzarella to crisp peppers to that briny olive moment.
  • The dressing is so much better than anything bottled, and it takes maybe three minutes to throw together.
02 -
  • If you use warm pasta straight from the pot, the dressing will break and everything becomes greasy instead of glossy, so please let it cool first.
  • The cucumber trick is real: add it at the last minute if making ahead, otherwise it releases water that dilutes your dressing and makes everything sad.
03 -
  • Use the cold pasta water to thin the dressing if it seems too thick or salty after you've mixed everything, the starch helps it cling better to the pasta.
  • Make extra dressing and keep it separate so people can add more at the picnic if they want, because dressing tastes different when you're eating outside and warm.
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