Description
A fresh and colorful classic pasta salad loaded with crisp vegetables and tossed in zesty Italian dressing. Perfect for picnics, potlucks, and make-ahead meals.
Ingredients
- 1 lb rotini pasta
- 1 small red onion, finely chopped
- 10.5 oz grape tomatoes, halved
- 1 English cucumber, cut into 1/2-inch pieces
- 1 medium green bell pepper, diced
- 1 medium orange bell pepper, diced
- 1 medium yellow bell pepper, diced
- 24 fl oz Italian dressing (use about 12 oz initially, more as needed)
Instructions
1. Fill a large pot with well-salted water and bring it to a boil.
2. Add the rotini pasta and cook according to package directions until al dente.
3. Drain the pasta and rinse under cold water to stop the cooking process and cool completely.
4. In a large bowl, combine the cooled pasta, red onion, grape tomatoes, cucumber, and diced bell peppers. Toss well to evenly distribute the vegetables.
5. Add about 12 ounces of Italian dressing and toss until all ingredients are evenly coated.
6. Cover and refrigerate for at least 3–4 hours or overnight to allow the flavors to meld.
7. Before serving, stir well and add additional dressing if needed. Serve chilled.
Notes
For extra flavor, add sliced olives, cubed cheese, or chopped fresh herbs.
If making ahead, reserve some dressing to refresh the salad before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 1900
- Sugar: 20g
- Sodium: 2200mg
- Fat: 95g
- Saturated Fat: 15g
- Unsaturated Fat: 70g
- Trans Fat: 0g
- Carbohydrates: 245g
- Fiber: 12g
- Protein: 35g
- Cholesterol: 0mg