Description
A vibrant and flavorful tri-colored rotini pasta salad with cherry tomatoes, olives, and bell peppers, dressed in tangy Italian dressing.
Ingredients
- 12 oz tri-colored rotini pasta
- 1 cup cherry tomatoes, halved
- ½ cup black olives, sliced
- 1 cup bell peppers, diced (mixed colors)
- 1 cup mozzarella cheese, cubed
- ½ cup Italian dressing (store-bought or homemade)
- Salt and pepper to taste
- Optional: Fresh basil for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the tri-colored rotini and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process.
- Prepare the vegetables: While the pasta cooks, chop the cherry tomatoes, bell peppers, and olives.
- Combine ingredients: In a large mixing bowl, combine the cooked pasta, chopped vegetables, and mozzarella cheese.
- Dress the salad: Pour the Italian dressing over the pasta and veggies. Toss gently until everything is well coated.
- Season: Add salt and pepper to taste, adjusting the flavors as necessary.
- Chill and serve: Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve cold, garnished with fresh basil if desired.
Notes
Feel free to swap the mozzarella cheese for feta for a tangier flavor. For a lighter option, use a vinaigrette instead of a creamy dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Italian