Ingredients and Weight:
- Pasta (penne, shells, or rotini): 1 pound (450 grams)
- Cherry tomatoes: 1 pint (227 grams)
- Bell peppers (red, yellow, or orange): 1 each, finely diced (about 1 cup)
- Cucumbers: 1 large, diced (about 1 cup)
- Black olives: 1 can (14 ounces), drained and sliced
- Red onion: 1 small, finely diced (about 1/2 cup)
- Mozzarella cheese, fresh: 8 ounces (227 grams), diced
- Parmesan cheese, grated: 1/2 cup (60 grams)
For the Dressing:
- Olive oil: 1/4 cup (60 milliliters)
- Red wine vinegar: 2 tablespoons (30 milliliters)
- Dijon mustard: 1 teaspoon (5 grams)
- Italian seasoning: 1 teaspoon (2 grams)
- Salt: to taste
- Pepper: to taste
Preparation Time:
15 minutes
Cooking Time:
10 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain the pasta and rinse with cold water.
- Prepare the vegetables: Cut the tomatoes, bell peppers, cucumbers, and red onion into small pieces.
- Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, Italian seasoning, salt, and pepper.
- Assemble the salad: In a large bowl, combine the pasta, vegetables, black olives, mozzarella cheese, and grated Parmesan cheese.
- Pour over the dressing: Pour the dressing over the salad and toss to combine.
Nutritional Information:
- Calories: 450 per serving
- Fat: 20 grams
- Carbohydrates: 50 grams
- Protein: 20 grams
Dish Characteristics:
- Colorful and visually appealing
- Fresh and refreshing flavors
- Combination of textures and flavors
- Suitable for a summer meal or light lunch
User Comments:
- "This salad was a perfect summer dish. It was light and refreshing, and the flavors were amazing!"
- "The combination of pasta, vegetables, cheese, and olives was perfect. It was like a summer party in my mouth!"
- "I loved the tangy dressing. It really brought the flavors together."
Special Precautions and Tips:
- If you don't have fresh mozzarella cheese, you can substitute with low-moisture mozzarella cheese.
- To make the salad ahead of time, prepare the salad and refrigerate for up to 3 days. When ready to serve, bring to room temperature and toss with additional dressing (if needed).
- For a vegan version, omit the mozzarella cheese and Parmesan cheese.
