Description
A vibrant and tangy Italian pasta salad that is quick to assemble and perfect for potlucks and meal prep.
Ingredients
- 12 ounces (340 g) rotini pasta
- 1 cup cherry or grape tomatoes, halved
- 1 cup cubed cheese (mozzarella, provolone, or cheddar)
- 1/2–3/4 cup sliced olives
- 1/2 cup diced red bell pepper (optional)
- 1/4–1/3 cup thinly sliced red onion (optional)
- 1/2 cup Italian salad dressing
- 2–3 tbsp chopped fresh parsley or basil
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a rolling boil. Add rotini and cook until al dente according to package directions (approximately 8–10 minutes).
- Drain the pasta and rinse briefly under cold water to stop cooking and cool it down.
- Combine the cooled pasta, halved tomatoes, olives, cubed cheese, bell pepper, and red onion in a very large bowl.
- Pour the Italian dressing over the mixture. Toss gently but thoroughly so everything is evenly coated.
- Cover and chill in the refrigerator for at least 30–60 minutes to let flavors meld.
- Stir in fresh herbs and adjust seasoning before serving.
- Serve cold or at cool room temperature.
Notes
For gluten-free, use certified gluten-free pasta. For vegan, swap cheese for marinated tofu or dairy-free cheese. Best served chilled or at room temperature for gatherings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook/Cold
- Cuisine: Italian