Description

This Italian Pasta Salad is a vibrant and refreshing dish featuring rotini pasta tossed with fresh cherry tomatoes, cucumber, red bell pepper, red onion, black olives, mozzarella, and parsley, all coated in a zesty Italian dressing. Perfect as a side dish for picnics, barbecues, or casual meals, it combines crisp vegetables and creamy cheese for a satisfying and colorful salad that can be made ahead and served cold.

Ingredients

Scale

Pasta and Vegetables

12 ounces rotini pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red bell pepper, diced
1/3 cup red onion, finely chopped
1/2 cup sliced black olives

Cheese and Herbs

1/2 cup mozzarella pearls or cubed fresh mozzarella
1/4 cup chopped fresh parsley

Dressing and Seasoning

3/4 cup Italian dressing (homemade or store-bought)
Salt and black pepper to taste

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package directions until al dente, usually about 8-10 minutes. Drain the pasta and rinse under cold water to stop the cooking process and cool the pasta completely. Drain well to remove excess water.
Prepare the Salad Ingredients: In a large mixing bowl, combine the cooled pasta with halved cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, sliced black olives, mozzarella pearls (or cubed fresh mozzarella), and chopped fresh parsley.
Toss with Dressing: Pour the Italian dressing over the salad ingredients. Gently toss everything together until all components are evenly coated with the dressing.
Season and Chill: Season the salad with salt and black pepper to taste. Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld beautifully.
Serve: Before serving, toss the salad gently once more and adjust seasoning if necessary. Optionally, garnish with fresh basil for added flavor.

Notes

For added protein, include salami, pepperoni, or grilled chicken to make it more substantial.
This pasta salad can be made up to one day in advance and stored covered in the refrigerator.
Add fresh basil just before serving for an extra burst of herbal flavor.