Description
A refreshing and easy-to-make Pasta Salad with Italian Dressing, featuring rotini pasta, fresh vegetables, and a blend of mozzarella and Parmesan cheeses. Perfect as a light side dish or a make-ahead meal, this salad combines vibrant flavors and a delightful texture, making it a great option for summer gatherings or quick lunches.
Ingredients
Scale
Pasta and Vegetables
- 12 ounces rotini pasta, cooked and drained
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup sliced black olives
- 1/4 cup red onion, finely chopped
Cheeses
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Dressing and Seasonings
- 3/4 cup Italian dressing
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Cook Pasta: Cook the rotini pasta according to package instructions until al dente. Drain well and rinse under cold water to cool and stop the cooking process.
- Combine Ingredients: In a large bowl, combine the cooled pasta, cherry tomatoes, diced cucumber, red bell pepper, sliced black olives, finely chopped red onion, shredded mozzarella, and grated Parmesan cheese.
- Add Dressing: Pour the Italian dressing over the pasta mixture and gently toss to coat all ingredients evenly, ensuring the flavors meld together.
- Season and Chill: Season with salt and black pepper to taste. Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to develop.
- Garnish and Serve: Before serving, garnish the pasta salad with chopped fresh parsley for added color and freshness.
Notes
- For a heartier salad, add cooked chicken, salami, or pepperoni.
- Use whole wheat pasta and reduced-fat cheese for a lighter version.
- This salad can be prepared a day ahead and stored in the refrigerator for up to 24 hours.
