🛒Ingredients
- 12 oz rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers, diced (any color)
- 1/2 cup red onion, finely chopped
- 1 cup black olives, sliced
- 1 cup mozzarella pearls
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup Italian dressing
- Salt and pepper to taste
🔧Kitchen Tools Needed
- Large pot
- Colander
- Large mixing bowl
- Wooden spoon
- Knife
- Cutting board
📝Instructions
- 1
Cook the rotini pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
- 2
In a large mixing bowl, combine the cherry tomatoes, cucumber, bell peppers, red onion, black olives, mozzarella pearls, basil, and parsley.
- 3
Add the cooled pasta to the vegetable mixture and toss well to combine.
- 4
Pour the Italian dressing over the pasta and vegetables. Toss everything together until the dressing is well distributed.
- 5
Season with salt and pepper to taste. Adjust seasoning if necessary.
- 6
Cover and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld together.
- 7
Before serving, toss the pasta salad one more time and garnish with additional fresh basil if desired.
🥗Nutrition Information
⚡Calories per serving: 320
🏷️Recipe Tags
❓Frequently Asked Questions
Can I make this pasta salad ahead of time?
Yes, you can make the pasta salad up to 24 hours in advance. Store it in the refrigerator and toss it before serving.
Can I add protein to this pasta salad?
Absolutely! Grilled chicken, shrimp, or chickpeas would be great additions for extra protein.
