If you are looking for a fresh and colorful dish that brings vibrant flavors and satisfying textures to your table, this Pasta Salad with Cherry Tomatoes, Cucumber, Bell Peppers, and Cheese Recipe is an absolute winner. It beautifully balances crisp vegetables, melty cheese cubes, and tender pasta tossed in a bright Italian dressing, making each bite a delightful experience. Whether you’re prepping for a picnic, a potluck, or a simple weeknight dinner, this pasta salad is just the kind of versatile and flavorful recipe that never fails to impress.
Ingredients You’ll Need
The ingredients in this pasta salad are wonderfully straightforward but essential. Each one brings its own special note—whether it’s the juicy burst of cherry tomatoes, the cool crunch of cucumber, or the creamy texture of cheese—that combined creates a perfect harmony of taste, texture, and color.
- 12 ounces rotini or pasta of choice: Choose your favorite short pasta to hold onto the dressing and veggies beautifully.
- 1 cup cherry tomatoes, halved: Adds a juicy sweetness and vibrant red color.
- 1 cup cucumber, diced: Brings a refreshing crunch that balances the salad.
- ¾ cup bell pepper, chopped: Adds a sweet, crisp bite and bright color.
- ½ cup red onion, finely chopped: Gives a slight sharpness and depth to every forkful.
- ½ cup black olives, sliced: Provides a salty, savory touch for balance.
- 1 cup cubed cheddar or mozzarella cheese: Offers creamy richness and a satisfying texture contrast.
- ½ cup Italian dressing (store-bought or homemade): Ties everything together with its tangy, herby flavor.
- 2 tablespoons chopped fresh parsley: Adds a fresh, bright herbal note to finish.
- Salt and black pepper to taste: Essential seasonings that elevate all the flavors.
How to Make Pasta Salad with Cherry Tomatoes, Cucumber, Bell Peppers, and Cheese Recipe
Step 1: Cook and cool the pasta
Start by cooking the pasta in salted boiling water according to the package instructions until it reaches al dente perfection — firm to the bite but tender. Once cooked, drain it and rinse under cold water to stop the cooking process and cool it completely. This step ensures your salad stays refreshing and doesn’t get mushy.
Step 2: Prepare the fresh vegetables and cheese
While the pasta is cooling, halve the cherry tomatoes, dice the cucumber, chop the bell pepper, finely chop the red onion, slice the black olives, and cube the cheese. Having all your ingredients ready at this stage makes mixing the salad quick and easy.
Step 3: Combine all ingredients in a large bowl
In a spacious mixing bowl, toss together the cooled pasta, colorful veggies, olives, and cheese cubes. This is where the salad really begins to come alive, with an exciting mix of textures and colors.
Step 4: Add dressing and season
Pour the Italian dressing over the combined ingredients. Toss everything well to ensure that every bite is evenly coated with that zesty, herby goodness. After tossing, season the salad with salt and fresh cracked black pepper to taste—this simple seasoning step amplifies all the flavors beautifully.
Step 5: Chill and let flavors meld
Cover the bowl and let your pasta salad chill in the refrigerator for at least 30 minutes. This resting time allows the flavors to blend and intensify. Before serving, sprinkle chopped fresh parsley on top to add a final burst of freshness.
How to Serve Pasta Salad with Cherry Tomatoes, Cucumber, Bell Peppers, and Cheese Recipe
Garnishes
Fresh parsley is a lovely classic garnish that brightens this pasta salad perfectly. You might also like to add some freshly grated Parmesan or a sprinkle of red pepper flakes if you want to add a bit of heat and extra flavor complexity.
Side Dishes
This pasta salad pairs wonderfully with grilled chicken, barbecue ribs, or even a simple roasted vegetable platter for a light summer meal. It’s also fantastic alongside crusty bread or pita chips for extra crunch.
Creative Ways to Present
For outdoor gatherings, serve this salad in a hollowed-out bell pepper or tomato for a beautiful presentation. You can also portion it into individual mason jars for a fun, portable option that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Store any leftover pasta salad in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days, making it a fantastic option for meal prep or lunches on the go.
Freezing
Because of the fresh vegetables and dressing, freezing this pasta salad is not recommended as the texture and flavors won’t hold up well after thawing.
Reheating
This salad is best served cold, so no reheating is necessary. If you prefer it slightly warmer, allow it to come to room temperature for about 15 minutes before serving.
FAQs
Can I use a different type of pasta for this salad?
Absolutely! While rotini is great for holding onto the dressing and veggies, any small or medium pasta like fusilli, penne, or farfalle will work beautifully.
Is this recipe vegetarian?
Yes, this Pasta Salad with Cherry Tomatoes, Cucumber, Bell Peppers, and Cheese Recipe is vegetarian-friendly. You can even make it vegan by swapping the cheese with a plant-based alternative and ensuring your dressing is vegan.
Can I add protein to this pasta salad?
Definitely! Adding grilled chicken, chickpeas, salami, or even boiled eggs can turn this salad into a satisfying meal suitable for your protein needs.
What kind of Italian dressing works best?
A good-quality store-bought Italian dressing is convenient and flavorful, but homemade dressing with fresh herbs, olive oil, vinegar, and garlic will give your salad an even fresher taste.
How long can I make this salad ahead of time?
You can make this pasta salad up to a day in advance. Just keep it refrigerated and give it a good toss before serving to redistribute the dressing and freshen up the flavors.
Final Thoughts
I cannot recommend enough giving this Pasta Salad with Cherry Tomatoes, Cucumber, Bell Peppers, and Cheese Recipe a try. It’s a vibrant, delicious, and incredibly simple dish that brightens any meal or event. The mix of fresh vegetables, creamy cheese, and zesty dressing is pure sunshine on your plate—perfect for sharing with friends and family any time of the year.
Print
Pasta Salad with Cherry Tomatoes, Cucumber, Bell Peppers, and Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing and easy-to-make pasta salad featuring rotini pasta tossed with fresh vegetables, olives, and cheese, all coated in a zesty Italian dressing. Perfect as a cold side dish for picnics, barbecues, or light meals.
Ingredients
Salad
- 12 ounces rotini or pasta of choice
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ¾ cup bell pepper, chopped
- ½ cup red onion, finely chopped
- ½ cup black olives, sliced
- 1 cup cubed cheddar or mozzarella cheese
Dressing
- ½ cup Italian dressing (store-bought or homemade)
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package directions until al dente, usually about 8-10 minutes. Drain the pasta and rinse thoroughly under cold water to cool completely and stop the cooking process.
- Combine salad ingredients: In a large mixing bowl, add the cooled pasta, halved cherry tomatoes, diced cucumber, chopped bell pepper, finely chopped red onion, sliced black olives, and cubed cheese. Mix gently to distribute the ingredients evenly.
- Add dressing and season: Pour the Italian dressing over the pasta and vegetables. Toss well until everything is evenly coated with the dressing. Taste and season with salt and black pepper as desired.
- Chill before serving: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes. This allows the flavors to meld together and the pasta salad to chill.
- Garnish and serve: Just before serving, sprinkle the chopped fresh parsley over the salad for a burst of fresh flavor and color. Serve cold as a side dish or light meal.
Notes
- This pasta salad is highly customizable—consider adding chickpeas, salami, spinach, or swapping the Italian dressing for another favorite.
- For a creamier variation, mix half Italian dressing with half mayonnaise or Greek yogurt.
- Make sure to cool the pasta completely after cooking to prevent the salad from becoming soggy.
- Store leftovers in an airtight container in the refrigerator and consume within 3 days for best taste and freshness.
