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Easy Crowd-Size 4th of July Italian Pasta Salad Recipe for Perfect Party Sides

4th of July Italian Pasta Salad - featured image
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A bright, tangy Italian pasta salad perfect for summer barbecues and crowd gatherings, featuring fresh veggies, homemade dressing, and tender pasta.

Ingredients

Scale
  • 1 pound rotini or fusilli pasta
  • 1/3 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 teaspoons sugar or honey
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 cup cherry tomatoes, halved
  • 1 cup diced cucumber, peeled if waxed
  • 1/2 cup diced red onion
  • 1 cup sliced black olives
  • 1 cup diced bell peppers, mixed colors
  • 1 cup shredded or cubed fresh mozzarella
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil or Italian parsley (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 pound of rotini or fusilli pasta and cook according to package instructions, about 9-11 minutes, until al dente.
  2. Drain pasta in a colander and rinse under cold water to stop the cooking. Shake off excess water thoroughly.
  3. In a small bowl, whisk together 1/3 cup olive oil, 1/4 cup red wine vinegar, 2 teaspoons sugar, 2 minced garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and optional 1/4 teaspoon crushed red pepper flakes until emulsified.
  4. Transfer drained pasta to a large mixing bowl. Pour dressing over it while pasta is still slightly warm and toss gently to coat evenly.
  5. Fold in cherry tomatoes, diced cucumber, diced red onion, sliced black olives, diced bell peppers, shredded mozzarella, and grated Parmesan cheese.
  6. Toss everything gently but thoroughly. Cover and refrigerate for at least 2 hours (overnight is better) to let flavors marry.
  7. Before serving, sprinkle chopped fresh basil or parsley for a bright finish.

Notes

Rinse pasta under cold water after cooking to stop cooking and prevent sogginess. Toss pasta with dressing while still slightly warm for better flavor absorption. Soak diced red onions in cold water for 10 minutes to mellow sharpness if desired. Make ahead and chill for best flavor. Stir in extra olive oil or vinegar if pasta absorbs too much dressing overnight.

Nutrition

Keywords: Italian pasta salad, 4th of July side, crowd-size pasta salad, easy pasta salad, summer barbecue side, rotini pasta salad, homemade Italian dressing

Find it online: https://emmastirs.com/easy-crowd-size-4th-of-july-italian-pasta-salad-recipe-for-perfect-party-sides/