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Italian Cold Pasta Salad

This Italian Cold Pasta Salad is the best  quick fix for a weekday lunch. Just chop your best italian veggies, spices and stir together. You’ll be impressed by how tasty it is!
5 from 8 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, lunch, pasta, Side Dish
Cuisine Italian
Servings 3 people
Calories 150 kcal

Ingredients
  

  • 2 cups fusilli pasta
  • 2 cups cherry tomatoes halved
  • 2 cups cucumber roughly chopped
  • 1 tablespoon balsamic vinegar
  • 1 cup fresh basil leaves
  • 1 cup red onion
  • 1 cup fresh mozzarella cheese chopped
  • 1 tablespoon extra virgin olive oil
  • Salt and black pepper to taste

Instructions
 

  • Cook the pasta according to package instructions in salted water. Drain and run the pasta under cold water to cool down. Place into a large bowl.
  • Add the chopped tomatoes, cucumber and onions.
  • Finish with the balsamic vinegar, basil, extra virgin olive oil, black pepper and salt to taste. Mix well and serve.

Notes

For best results, place in the fridge, covered until serving, for the freshest Italian cold pasta salad ever!
Tip: Prepare in advance on the day before.
Storage: You can store the Italian Cold pasta Salad by keeping in a covered pot in the fridge, for up to 4 days.
Suitable for home freezing for up to 3 months. Place in the fridge to thaw overnight.
Keyword appetizer, balsamic, cheese, cherry tomatoes, fusilli, healthy, mozzarella, olive oil, pasta, red onion, sauce, vegetables, vegetarian