Bright pasta salad with rotini, cherry tomatoes, cucumbers, olives and Italian dressing—chill to meld flavors.
# Ingredient List:
→ Pasta
01 - 12 oz rotini or fusilli (dry)
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, peeled if desired and diced
04 - 1 medium red bell pepper, cored and 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 feta
13 - 1/4 cup finely grated Parmesan
# How-To Steps:
01 - Bring a large pot of salted water to a rolling boil, add the rotini and cook until just al dente following package timing; reserve 30–60 seconds less than listed for best texture.
02 - Immediately drain the pasta and rinse thoroughly under cold running water until cooled to stop cooking and remove surface starch.
03 - In a large mixing bowl combine the cooled pasta with cherry tomatoes, cucumber, red bell pepper, red onion, black olives, shredded carrots and chopped parsley.
04 - Pour the Italian dressing over the pasta-vegetable mixture and toss gently yet thoroughly to coat; adjust seasoning with salt and freshly ground black pepper.
05 - If using cheese, fold in cubed mozzarella or feta and/or grated Parmesan just before chilling to retain texture and flavor.
06 - Cover and refrigerate at least 30 minutes to allow flavors to meld; toss lightly before serving and adjust seasoning as needed.
