Description
A refreshing pasta salad with a bright and tangy Italian dressing, perfect for summer gatherings or weeknight meals.
Ingredients
Scale
- 12 ounces rotini or penne pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumbers, diced
- 1 cup bell peppers, diced (red, yellow, or green)
- ½ cup red onion, finely chopped
- ½ cup black olives, sliced
- ½ cup mozzarella cheese, cubed (optional)
- 1 cup Italian dressing (store-bought or homemade)
- ¼ cup fresh basil, chopped (or 1 teaspoon dried basil)
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package directions (10–12 minutes).
- While pasta cooks, prepare your vegetables: halve cherry tomatoes, dice cucumbers and bell peppers, finely chop red onion, and slice olives.
- When pasta is done, drain and rinse under cold water to prevent mushiness.
- In a large mixing bowl, combine the cooled pasta with tomatoes, cucumbers, bell peppers, red onion, black olives, and mozzarella.
- Pour the Italian dressing over the salad and toss gently to combine. Add chopped basil, then season with salt and pepper to taste.
- Chill the salad for at least 30 minutes in the refrigerator before serving.
- Adjust seasoning with more salt, pepper, or a splash of vinegar/lemon if needed.
Notes
Chill time enhances flavor. Serve with grilled meats or as a side dish. Refrigerate leftovers in an airtight container for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg