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Pasta Salad with Italian Dressing

A comforting, colorful pasta salad bursting with fresh vegetables and tangy Italian dressing, perfect for gatherings and picnics.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 2 cups Rotini pasta (or penne or fusilli) Choose your favorite pasta shape that holds dressing well.
  • 1 cup Cherry tomatoes, halved Add sweetness and freshness.
  • 1 cup Cucumbers, chopped Provides crunch and refreshment.
  • 1 cup Bell peppers, chopped Use a mix of colors for vibrant presentation.
  • 1/2 cup Red onion, diced Adds a zesty kick.
  • 1/2 cup Black olives, sliced Brings depth and tanginess.
  • 1/2 cup Italian dressing Store-bought or homemade, full of herbs.
  • 1/2 cup Parmesan cheese, grated Adds creaminess and a rich flavor.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
  2. While the pasta cooks, chop your cherry tomatoes, cucumbers, bell peppers, and red onion into bite-sized pieces.
  3. In a large mixing bowl, combine the cooled pasta, chopped veggies, and black olives.
  4. Pour the Italian dressing over the pasta salad and mix gently until everything is well coated.
  5. Sprinkle the grated parmesan on top and give it one last gentle toss to integrate the flavors.
  6. Cover and refrigerate for at least 30 minutes to let the flavors mingle.

Notes

Feel free to customize with additional veggies, proteins, or alternative dressings. Store leftovers in an airtight container for up to 3 days.