Description
A vibrant and refreshing pasta salad perfect for gatherings and picnics, that brings back fond memories and flavors.
Ingredients
Scale
- 3 cups tri-color rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell pepper, diced
- 1/2 cup red onion, diced
- 1 cup mozzarella cheese, cubed
- 1/2 cup black olives, sliced
- 1/2 cup vinaigrette dressing
- Salt and pepper to taste
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente. Drain and rinse under cold water.
- Prepare the veggies and cheese by chopping the cherry tomatoes, dicing the cucumber and bell pepper, and finely chopping the red onion. Cut mozzarella into cubes.
- Combine the cooled pasta with all prepared ingredients in a large mixing bowl.
- Dress the salad by pouring vinaigrette dressing over the pasta mix and toss to coat.
- Season with salt and pepper to taste and toss gently.
- Chill in the fridge for at least 30 minutes before serving.
Notes
Experiment with ingredients by adding feta cheese, sun-dried tomatoes, or even replacing olives with capers based on your preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Keywords: pasta salad, vegetarian salad, picnic food, summer dish, healthy recipe