Name: Italian Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: 12 oz (340g) whole wheat pasta (substitute with regular pasta or quinoa); 1/2 cup sun-dried tomatoes (use oil-packed variety for rich flavor); 1 cup mozzarella cheese, cubed (use fresh or low-moisture for texture); 1/4 cup red onion, finely chopped (white onion is a suitable substitute); 1/3 cup kalamata olives (replace with black olives or omit); 2 cloves garlic, minced (use 1 clove if low in flavor); 3 tbsp lemon juice (use white vinegar for a tangy alternative); 1/3 cup olive oil (use extra virgin for best flavor); 1/2 cup fresh basil, chopped (oregano or parsley can substitute)

Description

A vibrant, refreshing Italian pasta salad combining al dente whole wheat pasta with olive oil, tangy lemon, sun-dried tomatoes, and creamy mozzarella for a classic Mediterranean dish. Perfect for summer meals with a balance of textures and bold flavors.

Ingredients

Scale

12 oz (340g) whole wheat pasta (substitute with regular pasta or quinoa)
1/2 cup sun-dried tomatoes (use oil-packed variety for rich flavor)
1 cup mozzarella cheese, cubed (use fresh or low-moisture for texture)
1/4 cup red onion, finely chopped (white onion is a suitable substitute)
1/3 cup kalamata olives (replace with black olives or omit)
2 cloves garlic, minced (use 1 clove if low in flavor)
3 tbsp lemon juice (use white vinegar for a tangy alternative)
1/3 cup olive oil (use extra virgin for best flavor)
1/2 cup fresh basil, chopped (oregano or parsley can substitute)

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Instructions

Boil 4-6 quarts of salted water. Add pasta and cook until al dente. Drain and rinse with cold water to prevent sticking.
In a small bowl, whisk together lemon juice, olive oil, minced garlic, and salt and pepper to taste.
In a large bowl, combine cooked pasta, sun-dried tomatoes, cubed mozzarella, chopped red onion, kalamata olives, and chopped basil.
Pour the dressing over the pasta mixture and toss to coat evenly. Taste and adjust seasoning if needed.
Chill the salad in the refrigerator for at least 30 minutes before serving. Toss again before serving.

Notes

Use oil-packed sun-dried tomatoes for the best flavor.
Fresh mozzarella offers a creamier texture compared to low-moisture.
Chilling the salad enhances the dressing’s absorption and overall flavor balance.
For a vegan version, omit mozzarella and substitute with a dairy-free alternative.
Store leftovers in an airtight container in the refrigerator for up to 24 hours.

Prep Time: 15
Cook Time: 10
Category: Lunch
Method: Mixed
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 5g
Sodium: 500mg
Fat: 20g
Saturated Fat: 5g
Carbohydrates: 70g
Fiber: 5g
Protein: 20g
Cholesterol: 60mg