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As the sun shines brighter and temperatures rise, the craving for light, refreshing meals becomes unavoidable. Pasta salads, with their versatility and ability to incorporate a myriad of flavors, are a staple during the summer months. Among these, the Caprese Cold Pasta Salad stands out as a delightful option that captures the essence of classic Italian cuisine while offering a cooling experience perfect for warm weather. This dish combines the heartiness of pasta with the vibrant flavors of fresh ingredients, making it not only a satisfying meal but also a nutritious one.

Cold Italian Pasta Salad

Looking for a light and refreshing dish to enjoy on warm summer days? Try the Refreshing Caprese Cold Pasta Salad! This vibrant blend of ripe tomatoes, creamy mozzarella, fresh basil, and hearty pasta captures the essence of classic Italian flavors while keeping things cool. Perfect for picnics, barbecues, or a light lunch, this salad is nutritious, versatile, and easy to prepare. Embrace the deliciousness of fresh ingredients and elevate your summer meals with this delightful pasta salad!
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Ingredients
  

12 oz. fusilli or penne pasta

1 cup cherry tomatoes, halved

1 cup fresh mozzarella balls (bocconcini), halved

1 cup fresh basil leaves, roughly torn

½ cup pitted black olives, sliced (preferably Kalamata)

½ cup red bell pepper, diced

1 small cucumber, diced

¼ cup red onion, finely chopped

½ cup extra virgin olive oil

¼ cup balsamic vinegar

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and freshly ground black pepper, to taste

Freshly grated Parmesan cheese for serving (optional)

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package instructions until it reaches an al dente texture. Once cooked, drain the pasta in a colander and rinse it under cold water to stop the cooking process. Transfer the cooled pasta to a large mixing bowl.

    Prepare the Vegetables: While the pasta is cooling, wash and prepare the vegetables. Halve the cherry tomatoes and mozzarella balls, dice the cucumber and red bell pepper into small pieces, and finely chop the red onion.

      Mix the Dressing: In a separate small bowl, combine the extra virgin olive oil, balsamic vinegar, garlic powder, dried oregano, and a pinch of salt and pepper. Whisk these ingredients together until you achieve a smooth and well-blended dressing.

        Combine Ingredients: To the bowl containing the cooled pasta, add the halved cherry tomatoes, mozzarella balls, torn basil leaves, sliced black olives, diced cucumber, diced red bell pepper, and chopped red onion.

          Dress the Salad: Drizzle the prepared dressing over the mixture of pasta and vegetables. Gently toss everything together using large spoonfuls to ensure that all the ingredients are evenly coated with the dressing.

            Chill: Cover the bowl with plastic wrap or transfer the pasta salad to an airtight container. Place it in the refrigerator to chill for at least 30 minutes. This will allow the flavors to meld together beautifully.

              Serve: Prior to serving, give the salad a quick toss to mix everything. Taste the salad and adjust the seasoning with more salt or pepper if desired. For an added touch, sprinkle freshly grated Parmesan cheese on top and garnish with additional basil leaves.

                Prep Time, Total Time, Servings: 15 mins | 45 mins | Serves 6

                  Presentation Tips: Serve the pasta salad in a large, clear bowl to showcase the vibrant colors of the ingredients. Consider garnishing with a few whole basil leaves and an extra drizzle of balsamic vinegar for a stunning finish.