Description

A refreshing and easy-to-make pasta salad tossed with crisp vegetables and a zesty Italian dressing—perfect for picnics, potlucks, or a quick side dish.

Ingredients

8 oz rotini pasta
1 cup cherry tomatoes, halved
1 cup cucumbers, diced
1/2 cup red bell pepper, chopped
1/4 cup red onion, thinly sliced
1/2 cup black olives, sliced
1 cup mozzarella cheese cubes (optional)
3 tbsp fresh parsley, chopped
3/4 cup Italian dressing (store-bought or homemade)
Salt and pepper, to taste

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Instructions

Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
In a large bowl, combine cooled pasta, cherry tomatoes, cucumbers, red bell pepper, red onion, olives, and mozzarella.
Pour the Italian dressing over the salad. Gently toss until all ingredients are evenly coated.
Add chopped parsley, then season with salt and pepper to taste. Toss again.
Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.

Notes

Can be made a day ahead; flavors deepen over time.
Feel free to swap vegetables (e.g., add carrots, celery, or artichoke hearts).
For a lighter version, use low-fat mozzarella and dressing.
Add grilled chicken or salami for extra protein.