Description
A simple, bright pasta salad featuring Italian dressing, fresh vegetables, and cheese, perfect for picnics or potlucks.
Ingredients
Scale
- 1 pound rotini or fusilli pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, chopped
- 1/2 cup red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/2 cup bell pepper (any color), chopped
- 1/2 cup cubed mozzarella cheese
- 1/4 cup fresh parsley, chopped
- 1 cup Italian vinaigrette dressing
Instructions
- Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop cooking and cool it down. Drain well.
- In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, black olives, bell pepper, mozzarella cheese, and parsley.
- Pour the Italian vinaigrette dressing over the pasta and vegetable mixture.
- Toss gently until all ingredients are evenly coated.
- Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes
- For best flavor, prepare this salad 2 to 4 hours ahead of time.
- Use small pasta shapes like rotini, fusilli, or small shells, as they hold the dressing well.
- If you want a heartier salad, add 1 cup of cubed cooked chicken or pepperoni slices.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Side Dish
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 550
- Fat: 20
- Saturated Fat: 6
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 10
- Cholesterol: 20