Classic Italian Pasta Salad
A refreshing pasta salad with fresh vegetables, olives, and Italian dressing.
15 mins
Prep Time
10 mins
Cook Time
4
Servings
Ingredients
- 8 oz rotini pasta
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, sliced
- 1/2 cup green bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup cucumber, diced
- 1/4 cup fresh basil, chopped
- 1/2 cup Italian dressing
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Nutrition Facts
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Instructions
Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
Prepare the vegetables: While the pasta cooks, halve the cherry tomatoes, slice the black olives, dice the green bell pepper and cucumber, and finely chop the red onion.
Combine ingredients: In a large mixing bowl, combine the cooled pasta, cherry tomatoes, black olives, green bell pepper, cucumber, red onion, and fresh basil.
Add dressing: Pour the Italian dressing over the pasta and vegetables. Toss gently to ensure everything is evenly coated.
Season: Add salt and pepper to taste, then sprinkle with grated Parmesan cheese. Toss once more to combine.
Chill: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.
Chef's Tips
- Pasta Choice: Rotini works well because its spiral shape holds the dressing, but you can use penne or farfalle too.
- Make Ahead: This salad tastes even better the next day as the flavors have more time to blend.
- Extra Protein: Add grilled chicken, shrimp, or salami for a heartier meal.
- Dressing Tip: If the salad seems dry after chilling, add a little more dressing before serving.
- Vegetable Variations: Feel free to add other veggies like artichoke hearts, roasted red peppers, or avocado.
