Bright pasta salad with rotini, tomatoes, cucumber, olives and Italian dressing—chilled for summer.
# What You’ll Need:
→ Pasta
01 - 12 oz rotini or fusilli
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1 red bell pepper, diced
05 - 1/2 cup red onion, thinly sliced
06 - 1/2 cup black olives, sliced
07 - 1/2 cup shredded carrots
08 - 1/4 cup fresh parsley, chopped
→ Dressing & Seasoning
09 - 3/4 cup Italian dressing (store-bought or homemade)
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
→ Optional add-ins
12 - 1/2 cup cubed mozzarella or crumbled feta
13 - 1/4 cup grated Parmesan
# How to Prepare:
01 - Bring a large pot of salted water to a rolling boil. Add the rotini or fusilli and cook until al dente according to package directions, about 8–10 minutes. Drain and immediately rinse under cold running water to halt cooking and cool the pasta completely.
02 - While the pasta cooks, halve the cherry tomatoes, dice the cucumber and red bell pepper, thinly slice the red onion, slice the olives, shred the carrots and chop the parsley. Transfer all vegetables to a large mixing bowl.
03 - Add the cooled pasta to the bowl with the prepared vegetables and toss gently to distribute evenly.
04 - Pour the Italian dressing over the pasta and vegetables. Toss gently until everything is evenly coated. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
05 - If using, fold in cubed mozzarella or crumbled feta and sprinkle grated Parmesan over the salad; toss lightly to combine.
06 - Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled using salad tongs or a large spoon.
