Print

Italian Pasta Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A bright and colorful Italian pasta salad perfect for potlucks and busy weeknight dinners, combining rotini, fresh vegetables, and a tangy Italian dressing.

Ingredients

Scale
  • 2 cups rotini pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced (English cucumber works well)
  • 1 bell pepper, diced (any color)
  • 1/2 cup black olives, sliced
  • 1/4 cup red onion, finely diced
  • 1 cup mozzarella cheese, cubed (use fresh or low-moisture)
  • 1/2 cup Italian dressing (store-bought or homemade)
  • Salt and pepper to taste
  • Fresh basil for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Add the rotini and cook according to package instructions until al dente. Drain and spread the pasta on a tray to cool quickly.
  2. While the pasta cools, halve the cherry tomatoes, dice the cucumber and bell pepper, slice the olives, and finely dice the red onion. Cube the mozzarella.
  3. Place the cooled pasta in a large mixing bowl. Add the tomatoes, cucumber, bell pepper, olives, red onion, and mozzarella.
  4. Pour the Italian dressing over the salad and toss gently to coat everything evenly.
  5. Taste and season with salt and pepper. Garnish with torn fresh basil leaves and serve immediately, or chill for at least 30 minutes to meld flavors.

Notes

Swap rotini for fusilli or penne if needed. For a dairy-free version, omit the mozzarella and add toasted pine nuts or chickpeas for protein.

Nutrition

Find it online: https://www.simplefamilydishes.com/italian-pasta-salad/