Description
This Classic Italian Pasta Salad is a colorful feast not only for the eyes but also for the palate, blending the textures and flavors of fresh vegetables, tangy cheese, and a robust Italian dressing. It’s the perfect dish for any gathering where a light, yet satisfying meal is desired.
Ideal for making ahead, this salad shines brighter the next day, allowing the flavors to meld beautifully. Whether you’re packing a picnic, looking for a quick dinner solution, or need a side dish that promises to impress, this pasta salad is your go-to recipe. It’s simple, delicious, and always a crowd-pleaser.
Ingredients
1 pound rotini pasta, or other short pasta shape, such as fusilli, farfalle, or penne
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 pint cherry or grape tomatoes, halved
½ cup chopped red onion
3.8 ounce can sliced black olives, about 1 cup
4 ounces mozzarella cheese, cubed (1 cup)
½ cup shredded or grated Parmesan cheese
¼ cup chopped fresh parsley
1 cup Italian dressing, store bought or homemade
Salt and pepper, to taste
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions for al dente. Drain, rinse with cool water, then drain well and transfer to a large bowl.
Set the pasta aside to cool while you prepare the remaining ingredients, stirring occasionally.
While the pasta cools, chop the vegetables and other ingredients.
Add the bell peppers, tomatoes, red onion, olives, cubed mozzarella, Parmesan, and parsley to the bowl with the cooled pasta. Stir in the dressing until well combined. Taste and season with extra salt and pepper as needed.
Chill in the refrigerator for at least 2 hours before serving. Stir pasta salad again right before serving. Taste and adjust seasonings as needed, serve.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 262 kcal