Description
A refreshing and colorful Italian Pasta Salad featuring rotini pasta mixed with fresh cherry tomatoes, cucumber, bell peppers, red onion, and olives, all tossed in a zesty Italian dressing. Perfect as a side dish or light meal, this salad is easy to prepare and can be enjoyed chilled.
Ingredients
Scale
Salad Ingredients
- 8 oz rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced (preferably English)
- 1 cup bell peppers, diced (mixed colors)
- 1/2 cup red onion, finely chopped
- 1/2 cup olives (black or green), pitted and sliced
Dressing
- 1/2 cup Italian dressing (homemade or store-bought)
Instructions
- Cook the pasta: Cook the rotini pasta in salted boiling water until al dente, about 8-10 minutes. Drain and rinse under cold water to stop cooking and cool it down.
- Prepare the vegetables: While the pasta cools, chop the cherry tomatoes, cucumber, bell peppers, red onion, and olives into bite-sized pieces to ensure even distribution and easy eating.
- Combine ingredients: In a large mixing bowl, combine the cooled pasta with the chopped vegetables, mixing gently to avoid mashing the ingredients.
- Add dressing: Pour the Italian dressing over the salad mixture and toss gently until all ingredients are evenly coated, enhancing the flavors and bringing the salad together.
- Chill the salad: Cover the bowl and refrigerate for at least one hour to allow the flavors to meld and develop fully, making the salad tastier.
- Serve: Serve chilled, optionally garnished with fresh herbs such as basil or parsley for added freshness and visual appeal.
Notes
- For best flavor, prepare the salad a few hours ahead or the night before serving.
- Use a good quality Italian dressing or make your own with olive oil, vinegar, garlic, and herbs for enhanced taste.
- Feel free to add other veggies like artichoke hearts or sun-dried tomatoes for variety.
- This salad keeps well refrigerated for up to 2 days but is freshest on the first day.
