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Rotini Pasta Salad

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Fresh and colorful rotini pasta salad with crisp vegetables, mozzarella, olives, and a flavorful Italian dressing, perfect for picnics, potlucks, and make-ahead meals.

Ingredients

  • 3 cups rotini pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 cup bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/2 cup black olives, sliced
  • 1 cup mozzarella cheese, cubed or pearls
  • 2 tablespoons fresh parsley, chopped
  • 1/2 cup Italian dressing

Instructions

  1. Cook the rotini pasta in salted water until al dente.
  2. Drain and rinse the pasta under cold water to stop cooking and cool it.
  3. Chop the vegetables into bite-sized pieces.
  4. In a large bowl, combine the cooked pasta, vegetables, olives, and mozzarella.
  5. Pour Italian dressing over the salad.
  6. Toss gently until everything is evenly coated.
  7. Chill the pasta salad for at least 30 minutes before serving for best flavor.
  8. Garnish with fresh parsley before serving, if desired.

Notes

  • Add grilled chicken, salami, or pepperoni for extra protein.
  • Swap mozzarella for feta or provolone for different flavors.
  • Include extras like pepperoncini, artichoke hearts, or spinach for variety.
  • Store in an airtight container in the refrigerator for up to 4 days.
  • Stir before serving and add a splash of dressing if it seems dry.

Nutrition

Find it online: https://thefamilycooking.com/rotini-pasta-salad/