Italian Pasta Salad
A refreshing Italian pasta salad that combines fusilli or rotini pasta with cherry tomatoes, cucumbers, olives, and mozzarella cheese, all dressed in zesty Italian dressing.
Ingredients
Pasta and Vegetables
- 8 ounces fusilli or rotini pasta You can substitute with whole grain or gluten-free pasta.
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 medium bell pepper, diced
- 1/2 medium red onion, chopped
- 1/2 cup black olives, sliced
- 1 cup mozzarella cheese, cubed Feta cheese can be used for a Mediterranean twist.
Dressing and Seasoning
- 1/2 cup Italian dressing Store-bought or homemade.
- to taste salt Season to taste.
- to taste pepper Season to taste.
Instructions
Preparation
- Begin by cooking the pasta according to the package instructions. Once cooked, drain and rinse under cold water to cool it down.
- In a large mixing bowl, combine the cooled pasta with the halved cherry tomatoes, diced cucumber, diced bell pepper, chopped red onion, sliced black olives, and cubed mozzarella cheese.
- Drizzle your Italian dressing over the salad and gently toss the ingredients together until they are evenly coated.
- Season to taste with salt and pepper—it’s important to taste as you go!
- To let the flavors meld together beautifully, chill the salad in the refrigerator for at least 30 minutes before serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Best enjoyed cold. Consider adding spinach for extra greens or grilled chicken for protein.