Description

A colorful, crowd-pleasing pasta salad tossed in zesty Italian dressing and loaded with crunchy vegetables and savory olives. This make-ahead dish is perfect for picnics, barbecues, or a light lunch.

Ingredients

12 oz rotini pasta

1 1/2 cups cherry tomatoes, halved

1 cup cucumber, diced

1/2 red onion, thinly sliced

1 bell pepper, chopped (any color)

1/2 cup Kalamata olives, sliced

3/4 cup Italian dressing

1/2 cup freshly shredded Parmesan cheese

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Instructions

Cook the rotini pasta in salted boiling water until al dente. Drain and rinse under cold water. Let cool.
Prepare vegetables: halve tomatoes, dice cucumber and pepper, slice onion and olives.
In a large bowl, combine the cooled pasta, chopped vegetables, and olives.
Pour Italian dressing over the mix and toss gently until coated.
Fold in shredded Parmesan.
Chill for at least 30 minutes before serving.
Taste before serving and adjust seasoning or dressing as needed.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizers