Description
Easy Pasta Salad with juicy tomatoes, crunchy cucumbers, and tangy Italian dressing. Quick, crowd-pleasing, and perfect for any occasion!
Ingredients
Scale
- 1 pound (450g) rotini pasta (or penne, fusilli, or farfalle)
- 1 cup (240ml) Italian dressing (store-bought or homemade)
- 1 pint (300g) cherry tomatoes, halved
- 1 medium cucumber, diced (about 1 cup)
- 1 bell pepper (any color), diced
- ½ red onion, finely diced (about ½ cup)
- 8 ounces (225g) mozzarella cheese, cubed (or use pearl mozzarella)
- ½ cup (80g) black olives, sliced
- ¼ cup (15g) fresh parsley, chopped
- 3 tablespoons fresh basil, thinly sliced
- Salt and black pepper to taste
- Optional: ¼ cup (25g) grated Parmesan cheese
Instructions
- Step 1: Cook the Pasta Fill a large pot with water and add 1 tablespoon of salt. Bring to a rolling boil over high heat. Add the pasta and stir immediately to prevent sticking. Cook until al dente, about 7-8 minutes (check package instructions but reduce by 1 minute). Remember that slightly undercooked pasta works best for pasta salad since it will continue to absorb dressing. Drain thoroughly in a colander and rinse under cold running water to stop the cooking process and cool the pasta quickly.
- Step 2: Season the Warm Pasta Transfer the cooled pasta to a large mixing bowl. While still slightly warm, drizzle with about ⅓ of the Italian dressing and toss gently to coat. This allows the pasta to absorb the initial flavors. Add a pinch of salt and black pepper, then set aside to cool completely, about 10-15 minutes. For extra flavor, you can add a sprinkle of garlic powder or Italian seasoning at this stage.
- Step 3: Prepare the Vegetables While the pasta cools, prepare your fresh ingredients. Halve the cherry tomatoes, dice the cucumber (removing seeds if desired for less moisture), dice the bell pepper into small pieces, and finely dice the red onion. If using the soaking method for the onions, place them in ice water now to reduce their bite.
- Step 4: Combine All Ingredients Once the pasta has cooled completely, add all the prepared vegetables, olives, cheese cubes, and herbs to the bowl. Gently fold everything together with a rubber spatula to avoid breaking the pasta or crushing the softer ingredients. Pour the remaining dressing over the salad and toss again until everything is evenly coated.
- Step 5: Chill and Serve Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. For the best flavor development, let it chill for 2-4 hours. Just before serving, taste and adjust seasoning with additional salt, pepper, or a splash more dressing if needed. Give the salad one final gentle toss, garnish with additional fresh herbs or Parmesan cheese if desired, and serve chilled.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cup
- Calories: 300 calories per serving
- Sugar: 3 grams
- Sodium: 500 mg
- Fat: 15 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 9 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 3 grams
- Protein: 10 grams
- Cholesterol: 20 mg