Easy Pasta Salad with Italian Dressing
A vibrant and flavorful pasta salad with rotini pasta, fresh vegetables, creamy mozzarella, and tangy Italian dressing. Perfect for potlucks, BBQs, or as a refreshing side dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 20 minutes
- Yield: 16 servings
- Category: Side dish
- Method: Tossing
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
1 (1-pound) box tri-color rotini pasta
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cups cherry tomatoes, sliced in half
½ red onion, sliced
1 cup black olives, sliced
8 ounces small mozzarella balls
1 cup Italian dressing (store-bought or homemade)
2 tablespoons chopped fresh parsley or basil
Shredded parmesan cheese (optional)
Instructions
- Cook the rotini pasta according to the package instructions. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooked pasta with the chopped red and green bell peppers, cherry tomatoes, red onion, black olives, and mozzarella balls.
- Pour the Italian dressing over the salad and toss gently to coat all ingredients evenly.
- Sprinkle the chopped fresh parsley or basil over the top and toss again.
- Cover the bowl and refrigerate for at least 2 hours before serving to allow the flavors to meld.
- Just before serving, sprinkle with shredded parmesan cheese if desired.
Notes
- For a heartier salad, add diced grilled chicken, salami, or pepperoni.
- For a vegan option, omit the mozzarella and use a vegan Italian dressing.
- For extra crunch and nutrition, add cucumbers, snap peas, or broccoli florets.
- Substitute mozzarella with feta or goat cheese for a different flavor profile.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- This salad is best served cold and does not require reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
