Irresistible Italian Chop Pasta Salad for Summer Fun

Italian Chop Pasta Salad is an explosion of flavors, colors, and textures that makes your taste buds dance with joy. Imagine twirling forkfuls of al dente pasta, juicy tomatoes, and crunchy cucumbers all mingling together in a light, zesty dressing. It’s a salad that sings “Mamma Mia!” with every bite.

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This dish is perfect for summer picnics, barbecues, or even just a cozy night in when you want something quick yet delicious. The moment you toss everything together, the vibrant colors and fresh aromas fill the air, making you feel like a culinary genius—even if your only previous claim to fame was boiling water. For more inspiration, check out this delicious main dishes recipe.

I remember the first time I made this salad for my family reunion. The looks on their faces when they took their first bites were priceless—like they had just discovered treasure buried under layers of cheesy lasagna.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pasta: Use bite-sized shapes like rotini or penne; they hold onto the dressing perfectly.

• Cherry Tomatoes: Go for vibrant red ones; they burst with flavor and add sweetness.

• Cucumber: Choose firm cucumbers for crunch; peel them for easier eating.

• Bell Peppers: Pick colorful varieties; they brighten the salad and add sweet crunch.

• Red Onion: A small amount enhances flavor without overpowering; soak slices in cold water to mellow the bite.

• Black Olives: Use pitted olives for convenience; they bring a salty depth that balances sweetness.

• Feta Cheese: Crumbled feta adds creaminess; opt for good quality for best results.

• Dressing Ingredients: Combine olive oil, balsamic vinegar, Italian herbs, salt, and pepper for an irresistible drizzle.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Cook the Pasta: Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente—usually about 8-10 minutes.

Prepare the Vegetables: While the pasta cooks, chop the cherry tomatoes in half and dice the cucumber and bell peppers into bite-sized pieces. Don’t forget to slice thinly your red onion!

Toss in Olives and Feta: Once your veggies are prepped, mix them into a large bowl along with pitted black olives and crumbled feta cheese. The colors should be vibrant like an artist’s palette!

Make the Dressing: In a small bowl or jar, whisk together olive oil and balsamic vinegar with Italian herbs. Taste it! Adjust seasoning with salt and pepper until it dances on your palate.

Combine Everything!: Drain your cooked pasta and rinse it under cold water to stop cooking. In your large bowl with veggies and cheese, pour over the dressing and mix gently until everything is coated evenly.

Chill Before Serving!: Allow the salad to sit in the fridge for at least 30 minutes before serving. This wait lets all those flavors mingle—trust me, it’s worth it!

Now you’re ready to serve up this delightful Italian Chop Pasta Salad! Whether you’re hosting friends or enjoying it solo while binge-watching your favorite series (no judgment here), this dish will surely make you smile with every bite. So grab that fork and dig in!

Perfecting the Cooking Process

Start by cooking the pasta until al dente, then chop your veggies while it cools. This sequence saves time and ensures everything comes together perfectly.

Add Your Touch

Feel free to toss in roasted vegetables, chickpeas, or a sprinkle of feta cheese for added flavor. Personalize it to match your taste buds!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Enjoy cold or at room temperature; no reheating required!

It was during a family barbecue when I first served this dish, and everyone couldn’t stop raving about it. My cousin even asked if I could bring it to every gathering!

FAQ

Can I use gluten-free pasta?

Absolutely! Gluten-free pasta works well and maintains the salad’s texture.

How can I make this salad vegan?

Simply omit cheese and use a plant-based dressing for a delicious vegan version.

What dressing pairs best with this salad?

A zesty Italian vinaigrette complements the fresh ingredients beautifully!

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Italian Chop Pasta Salad

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• Author: homerecipeseasy
• Total Time: 25 minutes
• Yield: Serves 6

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Description

Italian Chop Pasta Salad is a vibrant, refreshing dish that combines al dente pasta, juicy tomatoes, crunchy cucumbers, and creamy feta cheese in a zesty dressing. Perfect for summer gatherings, this colorful salad is quick to prepare and will impress your guests with its delightful flavors. Whether you’re hosting a picnic or enjoying a cozy night in, this recipe will brighten any meal!

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Ingredients

Scale 1x2x3x

• 2 cups rotini pasta
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup bell peppers (mixed colors), diced
• 1/4 cup red onion, thinly sliced
• 1/2 cup pitted black olives, sliced
• 1/2 cup feta cheese, crumbled
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp Italian herbs
• Salt and pepper to taste

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Instructions

1. Cook the pasta in salted boiling water for 8-10 minutes until al dente; drain and cool.
2. While the pasta cooks, prepare the vegetables: chop tomatoes, cucumber, and bell peppers; slice red onion.
3. In a large bowl, combine the cooled pasta with veggies, olives, and feta.
4. In a small bowl or jar, whisk together olive oil, balsamic vinegar, Italian herbs, salt, and pepper to make the dressing.
5. Pour the dressing over the salad and toss gently until combined.
6. Chill in the refrigerator for at least 30 minutes before serving.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Boiling
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 290
• Sugar: 3g
• Sodium: 450mg
• Fat: 17g
• Saturated Fat: 4g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 15mg

Keywords: Feel free to add roasted vegetables or chickpeas for extra flavor. To make this salad vegan-friendly, omit the cheese and use a plant-based dressing.