Italian Fresh Vegetable Pasta Salad is a vibrant & refreshing dish that combines pasta with basil, mozzarella and a variety of crisp, colorful vegetables.
Cook pasta in boiling salted water. Drain (do not rinse) and toss with 1 tablespoon of olive oil, let cool.
While the pasta is cooking in a medium bowl, toss gently together the tomatoes, mozzarella, zucchini, olives, basil leaves and hot pepper flakes add the cooked pasta and olive oil (more if needed). Toss gently together, serve immediately or chill until ready to serve. Chilling will make it more flavorful. Enjoy!
Notes
Zucchini should be cut into thin strips or slices, lightly coated in olive oil, then grilled or sautéed until just tender but still crispStorage: Store this Italian pasta salad in an airtight container in the refrigerator for 3-4 days. Do not freeze. Make ahead: This pasta salad is great to make ahead. After assembling add only half of the additional olive oil. Then just before serving, add the remaining oil plus extra if needed. This will ensure that the pasta does not get too soggy and all flavors remain fresh.