Ingredients
Scale
- Pasta (rotini, penne, or farfalle) 1 pound
- Italian dressing 1 cup
- Cherry tomatoes 1 pint
- Cucumber 1 medium
- Black olives 1 can (6 ounces), sliced
- Red onion 1/2 medium
- Bell pepper (any color) 1 medium
- Parmesan cheese (grated) 1/2 cup
Instructions
- Step 1: Cook the pasta according to package directions until al dente. Drain the pasta and rinse with cold water to stop the cooking process.
- Step 2: While the pasta is cooking, chop the cherry tomatoes in half. Dice the cucumber, red onion, and bell pepper into bite-sized pieces.
- Step 3: In a large bowl, combine the cooked and cooled pasta, cherry tomatoes, cucumber, black olives, red onion, and bell pepper.
- Step 4: Pour the Italian dressing over the pasta and vegetables. Toss gently to coat all ingredients evenly.
- Step 5: Sprinkle the grated Parmesan cheese over the pasta salad.
- Step 6: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.
Notes
- Store leftover pasta salad in an airtight container in the refrigerator for up to 3 days; the pasta will absorb some of the dressing over time.
- This salad is best served cold, so no reheating is needed.
- Serve this refreshing pasta salad as a side dish at your next picnic or barbecue.
- For a flavor boost, marinate the chopped vegetables in half of the Italian dressing for 15 minutes before adding them to the pasta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American