Description
Filled with tender tri-color rotini, crisp fresh vegetables, mozzarella, and zesty Italian dressing, this easy pasta salad is the perfect make-ahead side dish for potlucks, picnics, and barbecues.
Ingredients
- 1 (1-pound) box tri-color rotini pasta
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cups cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 cup sliced olives
- 8 ounces small mozzarella balls
- 1 cup Italian dressing, plus more if desired
- 2 tablespoons chopped fresh parsley or basil
- Shredded Parmesan cheese, optional
- Optional add-ins: chickpeas, snap peas, chopped salami, or pepperoni
Instructions
1. Cook the rotini according to the package directions. Drain and rinse under cold water to cool completely.
2. In a large bowl, combine the cooled pasta, red bell pepper, green bell pepper, cherry tomatoes, red onion, olives, and mozzarella balls.
3. Pour the Italian dressing over the salad and toss until everything is evenly coated.
4. Sprinkle with the fresh herbs and mix gently.
5. Cover and refrigerate for at least 2 hours before serving to allow the flavors to meld.
6. Top with shredded Parmesan cheese, if desired, and serve chilled.
Notes
For extra flavor, use homemade Italian dressing or a simple vinaigrette.
Substitute feta cheese for mozzarella, or omit the cheese to make the salad vegan.
Penne or fusilli pasta can be used instead of rotini.
Optional add-ins include chickpeas, snap peas, chopped salami, or pepperoni.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 560mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 20mg