Italian Pasta Salad

🛒 Ingredients 12 oz (340 g) short pasta (such as rotini, penne, or farfalle) 1 cup cherry tomatoes, halved 1 cup cubed mozzarella cheese (or 1 (8 oz) container of fresh mozzarella pearls) ½ cup pepperoni slices, halved or quartered ½ cup red onion, finely diced ½ cup black olives, sliced (Kalamata or ripe olives) ¼ cup fresh basil, chopped ¼ cup fresh parsley, chopped For the dressing: ¼ cup extra-virgin olive oil 2 tablespoons red wine vinegar 1 tablespoon lemon juice (optional, for brightness) 1 teaspoon Dijon mustard 1 clove garlic, minced 1 teaspoon Italian seasoning ½ teaspoon salt ¼ teaspoon black pepper Pinch of red pepper flakes (optional) 🥗 Instructions Cook the pasta : Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, rinse under cold water to stop cooking, and let cool completely. Make the dressing : In a small bowl, whisk together olive oil, red wine vinegar, lemon juice (if using), Dijon mustard, garlic, Italian seasoning, salt, pepper, and red pepper flakes until emulsified. Combine ingredients : In a large bowl, mix cooled pasta, cherry tomatoes, mozzarella, pepperoni, red onion, olives, basil, and parsley. Dress the salad : Pour the dressing over the pasta mixture and toss gently until everything is evenly coated. Chill and serve : Cover and refrigerate for at least 1 hour (preferably 2–3 hours) to let flavors meld. Stir before serving. 💡 Tips Make ahead : This salad tastes even better the next day! Store in an airtight container for up to 3 days. Add-ins : Try roasted red peppers, artichoke hearts, salami, or sun-dried tomatoes for extra flair. Cheese swap : Fresh mozzarella pearls (bocconcini) keep the salad creamy, but cubed provolone or feta also work well. Gluten-free? Use your favorite gluten-free pasta—just ensure it holds up well when chilled.