Description
A vibrant and refreshing mix of rotini pasta, crisp veggies, and zesty Italian dressing—this pasta salad is perfect for potlucks, picnics, or meal prep.
Ingredients
12 oz (340 g) rotini pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
½ cup red bell pepper, diced
½ small red onion, thinly sliced
½ cup black olives, sliced
½ cup pepperoncini, sliced
¾ cup Italian dressing (store‑bought or homemade)
Salt and pepper, to taste
Instructions
Cook pasta in salted boiling water until al dente (8–10 min). Drain and rinse under cold water; set aside to cool.
Prep veggies: slice tomatoes, cucumber, bell pepper, onion, olives, and pepperoncini.
In a large bowl, combine cooled pasta and prepared vegetables.
Pour Italian dressing over the salad, toss to combine. Season with salt and pepper to taste.
Cover and chill for at least 30 minutes to meld flavors before serving.
Notes
Add protein like grilled chicken, pepperoni, or cubed mozzarella for a heartier dish.
Try a Mediterranean version with roasted red peppers and crumbled feta.
Swap for balsamic vinaigrette or lemon-olive oil dressing for variation.
Mix in celery or radishes to boost crunch.
- Prep Time: 15 minutes
- Category: Salad, Side Dish
- Method: No-Cook (after pasta prep)
- Cuisine: Italian-Inspired
