Today I’m sharing the recipe to my go-to pasta salad! Since the Fourth of July is right around the corner, I thought what better time to share a yummy side dish than now, right? I love how easily this recipe can be thrown together, and the fact that you could change up any of the ingredients to your liking – minus the one key ingredient that you do NEED to make this quick dish so tasty!
Pasta Salad Recipe:
Ingredients:
- a package of bow tie pasta noodles, cooked, drained & rinsed
- container of Italian seasoned fresh mozzarella balls (this is the exact one I use. Check your local Walmart, Trader Joes, or Aldi)
- a handful of kalamata olives (or any olive of your choice)
- a handful of cherry tomatoes ( I prefer the tomato medley of both yellow and red)
- juice from half of a lemon
- a handful of fresh basil, chopped
- salt & pepper to taste
Directions:
Cook your pasta noodles according to the package instructions. Drain & rinse them and add to a large serving bowl. Next, halve your tomatoes and mozzarella (you don’t have to slice the mozzarella balls, but I prefer the smaller bites of cheese) and add them to the bowl. Be sure to add that marinade of what the mozzarrella was in. This is going to be your “dressing” for the entire pasta salad, and is that key ingredient you don’t want to skip. Add in your olives, basil, lemon juice, salt and pepper, and give everything a good toss. Refrigerate before serving. I like to make mine the night before so that the pasta can marinade in the dressing.
I eyeball everything, but one package is the perfect amount for our family of four (minus Thatcher cause obviously he’s a baby haha). Now if you plan to make this for a gathering or for the fourth, be sure to double or triple your ingredients, depending on how many people are attending.
I hope y’all enjoy this pasta salad recipe as much as we do! Be sure to tag me if you make this, and let me know what you think.
Have a great rest of your day!
