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
Scale
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.
