Pasta Salad With Italian Dressing
This refreshing pasta salad is perfect for picnics, barbecues, or as a side dish for any meal. Tossed in a zesty Italian dressing, it's loaded with colorful vegetables and makes for a delicious and nutritious dish.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 whisk
- 1 cutting board
Ingredients
- 2 cups pasta (penne or rotini)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup bell pepper, diced any color
- ½ cup red onion, finely chopped
- ½ cup black olives, sliced
- ¼ cup Italian dressing store-bought or homemade
- ¼ cup grated Parmesan cheese
- salt and pepper to taste
- fresh basil or parsley for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Once cooked, drain the pasta in a colander and rinse under cold water to stop the cooking process. Let it cool.
- In a large mixing bowl, combine the cooled pasta with cherry tomatoes, cucumber, bell pepper, red onion, and black olives.
- Pour the Italian dressing over the pasta and vegetable mixture. Toss well to coat all the ingredients evenly.
- Sprinkle grated Parmesan cheese on top and season with salt and pepper to taste. Toss gently to combine.
- If desired, garnish with fresh basil or parsley before serving.
Notes
Feel free to customize your pasta salad by adding other vegetables like carrots, zucchini, or artichoke hearts.
For protein, consider tossing in grilled chicken, shrimp, or chickpeas.
This salad can be prepared ahead of time and stored in the refrigerator for up to 2 days for maximum flavor.