Description
This pasta salad with Italian dressing is a vibrant and zesty dish perfect for summer picnics, BBQs, and quick lunches. Featuring tender pasta, colorful vegetables, creamy cheese, and a tangy Italian dressing, it’s easy to make, versatile, and sure to impress.
Ingredients
400 g rotini pasta
1 cup cherry tomatoes halved
1 red bell pepper diced
1 yellow bell pepper diced
1 small red onion thinly sliced
1 cup black olives sliced
150 g mozzarella cheese cubed
1 cup Italian dressing
Instructions
1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and rinse under cold water.
2. While the pasta cooks, dice the bell peppers, halve the cherry tomatoes, thinly slice the red onion, slice the black olives, and cube the mozzarella.
3. In a large bowl, combine the cooked pasta, prepared vegetables, olives, and cheese. Toss gently.
4. Pour Italian dressing over the salad, starting with half a cup and adding more if needed. Mix well to coat everything.
5. Cover and refrigerate for at least 30 minutes to let flavors meld before serving.
Notes
This pasta salad tastes even better the next day after chilling.
You can add grilled chicken or chickpeas for extra protein.
For a stronger flavor, use a homemade Italian dressing with fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossed
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 15 mg