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As the temperatures rise and the days stretch longer, summer brings with it an array of opportunities to enjoy outdoor gatherings. Whether you’re hosting a backyard barbecue, a picnic at the park, or a casual family get-together, the right dish can elevate any occasion. Enter summer pasta salads—ideal for warm weather because they are light, refreshing, and incredibly versatile. Among the myriad of options, the Summer Sunset Pasta Salad stands out, capturing the essence of the season with its vibrant colors and bold flavors.

Cold Italian Pasta Salad

Capture the essence of summer with this vibrant Summer Sunset Pasta Salad, perfect for warm weather gatherings. Made with al dente rotini pasta, fresh cherry tomatoes, crunchy cucumbers, and colorful bell peppers, this dish is not only visually stunning but also packed with flavor. Tossed with mozzarella and a zesty olive oil vinaigrette, it’s light, refreshing, and incredibly easy to make. Ideal as a side or a main dish, this pasta salad will wow your guests and elevate any outdoor event. Enjoy a deliciously nutritious meal that celebrates the season's best ingredients!
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Ingredients
  

12 oz (340g) rotini pasta

1 cup cherry tomatoes, halved

1 cup cucumber, diced

½ cup red bell pepper, diced

½ cup black olives, sliced

1 cup mozzarella balls (bocconcini), halved

½ cup red onion, thinly sliced

½ cup fresh basil leaves, torn

¼ cup fresh parsley, chopped

½ cup extra virgin olive oil

¼ cup red wine vinegar

1 teaspoon garlic powder

1 teaspoon Italian seasoning

Salt and pepper to taste

Instructions
 

Cook the Pasta: Begin by bringing a large pot of salted water to a vigorous boil. Add in the rotini pasta and cook according to package instructions until it reaches an al dente texture, typically about 8-10 minutes. Once cooked, drain the pasta in a colander and rinse thoroughly with cold water to stop the cooking process and lower the temperature, ensuring a pleasant bite.

    Prepare the Vegetables: While the pasta is cooling, wash the cherry tomatoes, cucumber, red bell pepper, and black olives under cold water. Chop the cucumber and bell pepper into bite-sized pieces, halve the cherry tomatoes, and slice the red onion thinly. Place all the freshly chopped vegetables in a large mixing bowl, ready for assembly.

      Combine Salad Ingredients: Once the pasta has cooled completely, introduce it to the bowl containing the chopped vegetables. Add the halved mozzarella balls, torn basil leaves, and chopped parsley, creating a vibrant and colorful medley.

        Make the Dressing: In a small bowl or jar with a tight-fitting lid, combine the extra virgin olive oil, red wine vinegar, garlic powder, Italian seasoning, and a pinch of salt and pepper. Whisk or shake vigorously until the mixture is well combined and emulsified, releasing aromatic flavors.

          Dress the Salad: Drizzle the prepared dressing over the pasta and vegetable mixture. Gently toss with a spatula or large spoon until everything is well coated and the flavors are evenly distributed.

            Chill Before Serving: To enhance the flavor infusion, cover the salad with plastic wrap or transfer it to an airtight container. Refrigerate for at least 30 minutes, allowing the ingredients to meld together harmoniously.

              Serve: After chilling, take the salad out and give it another gentle toss to re-mix the ingredients. Serve the pasta salad chilled in a large bowl or portioned into individual serving dishes. For an extra touch, garnish with additional fresh basil leaves or sprinkle grated Parmesan cheese on top if desired.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4-6 servings