Description
A refreshing, tangy, and colorful cold pasta salad with tender rotini, crisp veggies, creamy cheese, and a bright Italian dressing that’s perfect for picnics, potlucks, and easy lunches.
Ingredients
Scale
- 12 ounces rotini pasta
- 1 1/2 cups cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 small red onion, finely chopped
- 3/4 cup black olives, sliced
- 1 medium bell pepper, diced
- 1 cup cheddar cheese, cubed
- 1 cup Italian dressing
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper, to taste
Instructions
- Bring a large pot of water to a rolling boil, salt generously.
- Cook the rotini according to package directions until al dente.
- Drain the pasta and rinse under cold water until completely cool.
- Prep the mix-ins: halve tomatoes, dice cucumber and bell pepper, finely chop red onion, slice olives, and cube cheddar.
- Add the cooled pasta to a large bowl, then add tomatoes, cucumber, red onion, olives, bell pepper, cheddar, and parsley.
- Pour in the Italian dressing and toss gently until everything is evenly coated; season with salt and black pepper to taste.
- Chill for at least 30 minutes, then toss again before serving and adjust seasoning if needed.
Notes
- Tip: Use tri-color rotini for extra visual pop.
- Tip: For a creamier finish, whisk 1 tablespoon mayonnaise or Greek yogurt into the dressing.
- Tip: Pasta absorbs dressing as it chills, add a splash just before serving.
- Tip: Do not overcook the pasta, al dente keeps the salad bouncy and fresh.
- Tip: A squeeze of fresh lemon brightens the flavors beautifully.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg