Italian Pasta Salad
A colorful and refreshing dish combining cooked pasta with fresh vegetables, savory cheese, and a tangy dressing, perfect for any occasion.
Ingredients
Main Ingredients
- 8 oz rotini or penne pasta Cook until al dente
- 1 cup bell pepper, diced Any color you prefer
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup olives, sliced Black or green
- 1 cup mozzarella cheese, cubed or mini balls
- ½ cup Italian dressing Store-bought or homemade
- ½ cup Parmesan cheese, grated Optional
- 1 handful fresh basil, chopped For garnish
Instructions
Preparation
- Boil a large pot of salted water, and cook the pasta according to package instructions until al dente.
- Drain and rinse the pasta under cold water to cool.
- Chop the bell pepper, cucumber, and cherry tomatoes into bite-sized pieces and set aside.
Combining the Salad
- In a large mixing bowl, combine the cooled pasta, chopped vegetables, olives, and mozzarella cheese.
- Pour the Italian dressing over the salad mixture and toss everything gently until well combined.
- If desired, sprinkle grated Parmesan cheese on top.
- Taste and adjust seasoning, adding salt, pepper, or more dressing as preferred.
- Allow the salad to chill in the fridge for at least 30 minutes before serving.
Serving
- Garnish with fresh basil leaves and serve.
Notes
Let the salad sit for a couple of hours in the refrigerator for better flavor. Store leftovers in an airtight container in the refrigerator for up to three days.