Description
A bright and zippy pasta salad filled with colorful vegetables and a light Italian dressing, perfect for potlucks and picnics.
Ingredients
- 8 oz pasta (rotini or penne)
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, diced
- 1 cup cucumbers, diced
- 1/2 red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/2 cup Italian dressing
- Salt and freshly ground black pepper, to taste
- Fresh parsley (or basil) for garnish
Instructions
- Bring a large pot of water to a rolling boil. Salt generously (about 1 tsp per quart).
- Add pasta and cook until just al dente (check package times—usually 8–12 minutes). Stir occasionally.
- Drain pasta and rinse under cold water to stop cooking and cool the pasta quickly.
- Place cooled pasta in a large bowl. Add cherry tomatoes, bell peppers, cucumbers, red onion, and olives.
- Pour 1/2 cup Italian dressing over the salad. Toss gently to combine.
- Taste and season with salt and pepper.
- Cover and chill for at least 30 minutes to allow flavors to meld.
- Before serving, give the salad a final toss and garnish with chopped parsley or basil.
Notes
This salad tastes even better the next day. Store leftovers in an airtight container and consume within 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian