Colorful rotini salad with tomatoes, cucumber, peppers and zesty Italian dressing, chilled and ready in 30 minutes.
# What you need:
→ Pasta
01 - 12 oz rotini or fusilli, dry
→ 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 - Black pepper, freshly ground, to taste
→ Optional add-ins
12 - 1/2 cup cubed fresh mozzarella or crumbled feta
13 - 1/4 cup grated Parmesan
# How to make it:
01 - Bring a large pot of salted water to a boil, add 12 oz rotini, and cook until al dente according to package directions (about 8–10 minutes). Drain in a strainer and rinse under cold running water until the pasta is completely cool; drain thoroughly.
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, drained pasta to the bowl with the vegetables. Pour 3/4 cup Italian dressing over the mixture and toss gently until everything is evenly coated.
04 - Taste and season with salt and freshly ground black pepper as needed. Adjust dressing quantity to achieve the desired coating without making the salad soggy.
05 - If using cheese, fold in cubed mozzarella or crumbled feta, or sprinkle grated Parmesan over the salad and toss lightly to distribute.
06 - Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Give the salad a gentle toss before serving and serve chilled.
