Description
This chilled 4th of July pasta salad is a refreshing, colorful, and crowd-pleasing dish with sweet blueberries, juicy tomatoes, mozzarella, cucumber, basil, and tangy Italian dressing.
Ingredients
12 oz tri-color or regular pasta
1 cup cherry tomatoes, halved
1 cup mozzarella balls
1 cup fresh blueberries
1/2 cup red onion, finely chopped
1/2 cup cucumber, diced
1/3 cup fresh basil, chopped
1/2 cup Italian dressing
Salt and black pepper to taste
Instructions
1. Cook the pasta in salted boiling water until tender but still firm.
2. Drain the pasta, then rinse it under cold water until completely cool.
3. Transfer the cooled pasta to a large bowl.
4. Add cherry tomatoes, mozzarella balls, blueberries, red onion, cucumber, and basil.
5. Pour the Italian dressing over the mixture.
6. Gently toss until everything is evenly coated.
7. Season with salt and black pepper to taste.
8. Cover and refrigerate for at least 30 minutes before serving.
Notes
Chilling the salad improves flavor and texture.
Rinse pasta well to stop cooking and prevent sticking.
Adjust the dressing amount based on your taste.
Fresh herbs add the best flavor, but dried herbs can work if needed.
Store leftovers in an airtight container in the refrigerator for up to 2 to 3 days.
Best served cold.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: 4th of July
- Method: Boil and Chill
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220 to 260
- Sugar: 4 to 6 g
- Sodium: Varies by dressing
- Fat: 10 to 12 g
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: 0 g
- Carbohydrates: 28 to 32 g
- Fiber: 2 to 3 g
- Protein: 6 to 8 g
- Cholesterol: Varies