Italian Pasta & Cheese

This cold Italian pasta salad is built on a simple formula: rotini, raw vegetables, shredded mozzarella, and a homemade Italian vinaigrette shaken together in a jar. Two hours in the fridge lets the dressing soak into every spiral of pasta and tenderize the raw onions and bell peppers.

The jar-shaken dressing is smart and practical. Olive oil, white vinegar, sugar, basil, oregano, and black pepper get shaken until emulsified, which means the dressing clings to the pasta instead of pooling at the bottom of the bowl. A touch of sugar balances the vinegar’s sharpness without making the dressing taste sweet.

Rinsing the cooked rotini with cold water does two things: it stops the cooking immediately so the pasta stays firm, and it washes off surface starch that would make the salad gluey. For a cold pasta salad, this step is non-negotiable. Warm, starchy pasta clumps together and won’t absorb the dressing evenly.

Kitchen Tips

• Use non-fat mozzarella as called for, or swap in regular mozzarella if you prefer. Non-fat holds its shape better in a cold salad.
• Thaw the broccoli florets completely and squeeze dry before adding. Frozen broccoli releases water as it thaws, and that extra moisture dilutes the dressing.
• Shake the dressing vigorously right before adding to the salad. Oil and vinegar separate quickly.
• Make this the morning of your event. The two-hour marinating time is minimum, but overnight is even better.

Variations

• Add sliced black olives and diced salami for a more classic antipasto-style salad.
• Toss in halved cherry tomatoes and fresh basil leaves right before serving for color and freshness.
• Use fresh broccoli blanched for 2 minutes instead of frozen for a crunchier texture.