Tuscan Pasta Salad

$- 12 oz fusilli pasta - 1 cup cherry tomatoes, halved - 1 cup fresh mozzarella balls (bocconcini), drained - 1 cup marinated artichoke hearts, chopped - 1/2 cup Kalamata olives, pitted and halved - 1/4 cup sun-dried tomatoes, chopped - 1/4 cup extra virgin olive oil - 2 tablespoons balsamic vinegar - 1 teaspoon garlic powder - Salt and pepper to taste When making Tuscan Pasta Salad, pick fresh and tasty ingredients. The fusilli pasta acts as a great base. It holds the dressing well and gives nice bites. Cherry tomatoes add sweetness and color. Fresh mozzarella brings creaminess to the salad. Next, add marinated artichoke hearts for a tangy twist. Kalamata olives enhance the flavor with their salty kick. Sun-dried tomatoes provide a chewy texture and rich taste. For the dressing, use high-quality extra virgin olive oil. It adds a fruity flavor. Balsamic vinegar brings a hint of sweetness. Garlic powder gives depth. Remember to season with salt and pepper to suit your taste. Check the Full Recipe for more details on making this delightful dish. Enjoy each bite of this vibrant salad! Begin by boiling a large pot of water. Add the fusilli pasta to the pot. Cook it according to the package instructions until it is al dente. This usually takes about 8 to 10 minutes. Once done, drain the pasta in a colander. Rinse it under cold water until it cools down completely. This helps stop the cooking process and keeps the pasta from getting sticky. In a large mixing bowl, add the cooled pasta. Then, toss in the cherry tomatoes, mozzarella balls, chopped artichokes, halved olives, and sun-dried tomatoes. Mixing these fresh and vibrant ingredients creates a colorful base for your salad. In a separate bowl, whisk together the olive oil, balsamic vinegar, garlic powder, salt, and pepper. This dressing will bring all the flavors together. Pour it over the pasta salad mixture. Toss everything gently to coat the pasta and veggies well. Gently fold in the torn basil leaves. This adds a fresh and aromatic touch. Let the salad sit for about 15 minutes. This rest time allows the flavors to meld together beautifully. Serve your Tuscan Pasta Salad chilled or at room temperature for the best taste. For the full recipe, check out Tuscan Delight Pasta Salad! To get the best texture, cook your fusilli pasta until it is al dente. This means it should be firm but not hard. After cooking, rinse the pasta in cold water. This step stops the cooking process and helps prevent sticking. Fresh herbs make a big difference. Use bright basil or parsley for a fresh taste. Let the salad sit for 15 minutes before serving. This allows the flavors to mix and become even better. For a pretty touch, serve your salad with extra cherry tomatoes and fresh basil on top. It adds color and makes it look inviting. Pair your salad with crusty bread. This makes your meal feel complete and satisfying. For the full recipe, check out the Tuscan Delight Pasta Salad . {{image_2}} You can swap fusilli for rotini or penne pasta. These shapes hold the dressing well. If you want more protein, try adding grilled chicken or shrimp. Both options add a nice texture and flavor. Feel free to experiment with dressings. A lemon vinaigrette brings a fresh twist. A creamy dressing can add richness. You can also replace balsamic vinegar with red wine vinegar. This change gives the salad a different, tangy taste. Add seasonal veggies for a fresh taste. Zucchini or bell peppers work great in summer. Roasted or fresh corn adds sweetness. It makes the salad colorful and even more delicious. For the full recipe, check the earlier section! Store your Tuscan Pasta Salad in an airtight container in the fridge. It will stay fresh for up to 3 days. Keeping it sealed helps maintain flavor and texture. Freezing this salad is not a good idea. The pasta will change texture and become mushy when thawed. Enjoy it fresh instead! You can serve the salad cold for a refreshing bite. If you prefer, let it come to room temperature before serving. This allows the flavors to shine. For the best taste, enjoy it as is or after a short rest. Tuscan Pasta Salad can last for up to 3 days when properly sealed. Make sure to store it in an airtight container. This keeps it fresh and tasty. Yes, preparing the salad a few hours in advance allows flavors to meld better. I often make it in the morning for lunch later. The longer it sits, the more the flavors blend. You can use capers or leave them out if you're not a fan. Olives add a nice briny taste, but capers work well too. If you skip them, add a little extra salt. To make it gluten-free, use gluten-free pasta options. Many brands offer great choices that taste just as good. Check the package for cooking times as they may vary. Fresh basil is recommended for the best flavor, but dried basil can work in a pinch. If using dried, use less since it's more concentrated. A little goes a long way! This Tuscan Pasta Salad is easy to make and full of flavor. You learned about key ingredients like fusilli pasta, cherry tomatoes, and mozzarella. The dressing adds a tasty touch, while tips for perfect texture and presentation enhance your dish. Experiment with variations to keep it exciting. Remember, it's best served fresh, but it can last in the fridge for up to three days. Enjoy your delicious salad, and have fun customizing it to your liking!$

Discover the vibrant flavors of Tuscan Delight Pasta Salad that will elevate your next gathering! This easy recipe combines fusilli pasta with fresh veggies like cherry tomatoes and artichoke hearts, plus creamy mozzarella and a tangy balsamic dressing. Perfect for summer picnics or light lunches, it's a dish that everyone will love. Click through now to explore the full recipe and impress your friends with this delicious salad!

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Ingredients

12 oz fusilli pasta

1 cup cherry tomatoes, halved

1 cup fresh mozzarella balls (bocconcini), drained

1 cup marinated artichoke hearts, chopped

1/2 cup Kalamata olives, pitted and halved

1/4 cup sun-dried tomatoes, chopped

1/2 cup fresh basil leaves, torn

1/4 cup extra virgin olive oil

2 tablespoons balsamic vinegar

1 teaspoon garlic powder

Salt and pepper to taste

Instructions

Begin by cooking the fusilli pasta according to the package instructions until al dente. Drain and rinse under cold water to cool.

In a large mixing bowl, combine the cooled pasta, cherry tomatoes, mozzarella balls, artichoke hearts, olives, and sun-dried tomatoes.

In a separate bowl, whisk together the olive oil, balsamic vinegar, garlic powder, salt, and pepper to create the dressing.

Pour the dressing over the pasta salad mixture and gently toss everything together until well coated.

Add the torn basil leaves and toss again gently to incorporate without bruising the basil.

Let the salad sit for about 15 minutes to allow the flavors to meld together before serving.

Prep Time: 15 min | Total Time: 30 min | Servings: 6

- Presentation Tips: Serve in a large bowl, garnished with additional cherry tomatoes and basil leaves on top for a vibrant look. Consider serving with a side of crusty bread for a complete meal!