The Perfect Picnic Pasta Salad

Ingredients and Weight:

• 1 pound (454g) penne pasta
• 1 cup (237ml) olive oil
• 1/2 cup (118ml) red wine vinegar
• 1/4 cup (59ml) lemon juice
• 1 small onion, chopped (1/2 cup)
• 1/4 cup (15g) fresh basil, chopped
• 1/4 cup (15g) fresh parsley, chopped
• 1/2 cup (120g) sliced black olives
• 1/2 cup (113g) halved cherry tomatoes
• 1/2 cup (120g) chopped sundried tomatoes
• 1/2 cup (113g) thinly sliced zucchini
• 1/2 cup (113g) sliced red bell pepper
• 1/4 cup (15g) thinly sliced fresh mozzarella cheese
• Salt and black pepper to taste

Preparation Time:

15 minutes

Cooking Time:

12 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Cook pasta according to package directions.
2. In a large bowl, whisk together olive oil, red wine vinegar, lemon juice, chopped onion, basil, parsley, salt, and black pepper.
3. Add cooked pasta to the dressing and stir to coat.
4. Fold in black olives, cherry tomatoes, sundried tomatoes, zucchini, bell pepper, and mozzarella cheese.
5. Refrigerate for at least 1 hour before serving.

Nutritional Information:

• Calories: 450 per serving
• Fat: 25g
• Protein: 15g
• Carbohydrates: 50g

Dish Characteristics:

• Vibrant and colorful
• Flavorful and refreshing
• Perfect for picnics and outdoor gatherings
• Can be customized to taste preferences

User Comments:

• "This pasta salad was a huge hit at our picnic last weekend. The dressing was tangy and delicious, and the variety of vegetables made it colorful and appetizing." - Anna S.
• "I love the combo of flavors and textures in this salad. The sundried tomatoes and olives add a nice salty touch, while the fresh mozzarella is creamy and smooth." - Sarah J.
• "I made this salad for a vegetarian friend and they were so impressed. It's a great option for people with dietary restrictions." - David B.

Special Precautions and Tips:

• Use fresh, high-quality ingredients for the best flavor.
• If you don't have access to fresh mozzarella, you can substitute with sliced provolone or cheddar cheese.
• Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld.
• The salad can be made ahead of time and stored in the refrigerator for up to 3 days.