Step By Step Instructions:

Drool-Worthy Summertime Basil, Mozzarella, & Tomato Picnic Pasta Salad

→Skip instructions, I’m a pro!

This recipe calls for little explanation. It’s summer, there are parties to attend, BBQ to consume, pools to jump in, and food that needs to be devoured spread across picnic tables everywhere! Add this pasta salad to the line up every time, and I promise you, it won’t disappoint. 

Chopped Basil, Mozzarella, Tomatoes, Bell Peppers, Black Olives, and Turkey Pepperonis are tossed in this homemade Italian Dressing for the perfect Summertime Picnic Pasta Salad!

Mise en Place: 

1. Gather all the needed ingredients and cooking supplies.

2. Remove the mozzarella pearls from the package and drizzle with EVOO salt and pepper, and add to a large mixing bowl.

3. Chop the tomatoes and place them in a strainer in the sink, sprinkle them with salt and pepper. Slice and dice the peppers, strain the canned olives using the lid or your hand (be careful as the lid can be sharp upon opening), dice the pepperonis, & mince the garlic. (Reserve 1 T of each color diced peppers for the dressing.) 

4. Once all veggies & pepperonis have been prepped, add them to the mixing bowl with the mozzarella balls. Add in the tomatoes last. 

5. Chop some fresh basil and sprinkle it over the ingredients in the mixing bowl. 

6. Add the parmesan cheese to that same mixing bowl. (Reserve the 2 T for the dressing.)

7. Fill a large pot 1/2 way with water, put over high heat, salt heavily, bring to a boil and add the rotini. 

8. Keep an eye on the pasta, turn to medium if needed so the water doesn’t boil over, (or set a timer), and while the pasta is cooking prep the Italian dressing. 

9. Using a medium sized glass mixing bowl, add to it the 2 T of diced bell peppers from earlier, 2 T of parmesan cheese, 1/2 Cup EVOO, 1/2 Cup White Wine Vinegar, and all of the other ingredients for the dressing and whisk well. (When juicing the lemon make sure to discard the seeds.) 

10. When the pasta is al dente turn off the burner and remove from the heat. Place a colander in the sink. Carefully grabbing the pot of water and pasta, strain the water out leaving the pasta in the colander. 

11. Rinse the pasta with very cold water for a few minutes then shake off excess water. 

 12. Once pasta has cooled and the water has been drained, add the pasta back to the pot. 

13. Grab the mixing bowl containing all of the chopped ingredients, and add to the pasta and mix well. (I used a wooden spoon for mixing.)

14. Pour the homemade dressing into the pot and continue to mix. Always taste test. Depending on what ingredients you used, you might want to adjust the seasoning or in my case, add a tiny bit more white wine vinegar! 

15. Add the contents of the pot to a glass bowl, cover with plastic wrap, and refrigerate for one hour. When ready to serve, taste test one more time and adjust seasoning if needed. Enjoy! 

I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making this Drool-Worthy Summertime Basil, Mozzarella, & Tomato Picnic Pasta Salad 🙂

 

Don’t need step by step instructions?

Here is what you do:


INGREDIENTS:

Pasta Salad

  • 1lb Al Dente Vegetable Rotini
  • EVOO for Drizzling 
  • 1 T each Salt and Pepper (To Taste) 
  • 1 Bag, 4.5oz, Diced Turkey Pepperoni 
  • 8 oz Bag BelgGioioso Mozzarella Pearls
  • Chopped Fresh Basil (Optional) 
  • 3/4 Cup (+ 2 T) Parmesan Cheese
  • 2 Chopped, Strained Red Tomatoes 
  • 1/2 of Each Red & Green Bell Peppers Sliced and Diced 
  • 2 Minced Garlic Cloves

Dressing

  • 1/2 Cup EVOO 
  • 1/2 Cup White Wine Vinegar 
  • 2 T Parmesan Cheese
  • 2 T Diced Red & Green Bell Peppers 
  • 1 t Dried Onion Powder 
  • 1 t Dried Oregano 
  • 1 T Dried Basil 
  • 1 T Dried Parsley 
  • 1/2 t Garlic Powder 
  • Salt and Fresh Ground Pepper (To Taste) 
  • 1 T Italian Dressing Base, Penzy’s (Optional) Buy Dressing Mix Here 🙂
  • 1 t White Sugar

DIRECTIONS:

1. Gather all the needed ingredients and cooking supplies.

2. Remove the mozzarella pearls from the package and drizzle with EVOO salt and pepper, and add to a large mixing bowl.

3. Chop the tomatoes and place them in a strainer in the sink, sprinkle them with salt and pepper. Slice and dice the peppers, strain the canned olives using the lid or your hand (be careful as the can can be sharp upon opening), dice the pepperonis, & mince the garlic. (Reserve 1 T of each color diced peppers for the dressing.) 

4. Once all veggies & pepperonis have been prepped, add them to the mixing bowl with the mozzarella balls. Add in the tomatoes last. 

5. Chop some fresh basil and sprinkle it over the ingredients in the mixing bowl. 

6. Add the parmesan cheese to that same mixing bowl. 

7. Fill a large pot 1/2 way with water, put over high heat, salt heavily, bring to a boil and add the pasta swirls. 

8. Keep an eye on the pasta, turn to medium if needed so the water doesn’t boil over, (or set a timer), and while the pasta is cooking prep the Italian dressing. 

9. Using a medium sized glass mixing bowl, add to it the 1 T of diced bell peppers from earlier, 2 T of parmesan cheese, 1/2 Cup EVOO, 1/2 Cup White Wine Vinegar, and all of the other ingredients for the dressing and whisk well. (When juicing the lemon make sure to discard the seeds.) 

10. When the pasta is al dente, turn off the burner and remove from the heat. Place a colander in the sink, carefully grab the pot of water and pasta and strain the water out leaving the pasta in the colander. 

11. Rinse the pasta with cold water for a few minutes then shake access water off of the pasta.

12. Once pasta has cooled and the water has been drained, add the pasta back to the pot. 

13. Grab the mixing bowl containing all of the chopped ingredients, and add to the pasta and mix well. (I used a wooden spoon for mixing.)

14. Pour over the homemade dressing and continue to mix. Always taste test. Depending on what ingredients you used you might want to adjust the seasoning, or in my case, add a tiny bit for white wine vinegar! 

15. Add the contents of the pot to a glass bowl and refrigerate for one hour. When ready to serve, taste test one more time and adjust seasoning if needed. Enjoy! 

Remember: I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making this Drool-Worthy Summertime Basil, Mozzarella, & Tomato Picnic Pasta Salad 🙂