Description
This pasta salad is a fresh, flavorful, and colorful dish that’s perfect for any occasion—from picnics to weeknight dinners. Tender pasta mixed with crisp vegetables and tossed in a zesty Italian dressing creates a delightful balance of textures and tastes. Its ease of preparation, versatility, and ability to be made ahead make it a reliable favorite. Whether you want a quick side dish or a light main, this salad fits the bill beautifully.
Ingredients
Scale
- 12 oz rotini or penne pasta
- 1 cup cherry tomatoes, halved
- 1 cup diced bell peppers (any color)
- 1 cup diced cucumber
- ¼ cup finely chopped red onion
- ½ cup sliced black olives (optional)
- ½ cup cubed mozzarella cheese (optional)
- ¼ cup fresh chopped parsley or basil
- ½ cup Italian dressing (store-bought or homemade)
Instructions
- Cook pasta in salted boiling water until al dente, about 8-10 minutes. Drain and rinse under cold water.
- Chop all vegetables into bite-sized pieces.
- In a large bowl, combine pasta, vegetables, olives, cheese, and herbs.
- Pour Italian dressing over the mixture and toss gently to coat evenly.
- Refrigerate for at least 30 minutes before serving. Toss again before serving.
Notes
- Adjust vegetables to your liking or seasonal availability.
- For homemade dressing, whisk olive oil, red wine vinegar, garlic, oregano, basil, salt, and pepper until emulsified.
- Serve chilled or at room temperature for best flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish / Salad
- Method: Boiling / Tossing
- Cuisine: talian-American
Nutrition
- Serving Size: 6
- Calories: 250
- Sugar: 4g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg