Description
This quick and easy Pasta Salad Recipe is a summer favorite! Loaded with fresh veggies, tender pasta, and a creamy dressing, it’s the perfect side dish or light main for any occasion.
Ingredients
– 1 lb fusilli or rotini pasta, cooked and cooled
– 1 cup cherry tomatoes, halved
– 1 cucumber, diced
– 1 bell pepper, diced
– 1/2 red onion, thinly sliced
– 1/2 cup kalamata olives, halved
– 1 cup creamy Italian dressing
– 1/4 cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley
– Salt and pepper to taste
Instructions
1. – Cook the pasta according to package instructions. Drain and rinse under cold water until cooled.
2. – In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell pepper, red onion, and olives.
3. – Pour the Italian dressing over the salad and toss gently to coat.
4. – Sprinkle the Parmesan cheese and chopped parsley over the top.
5. – Season with salt and pepper to taste.
6. – Chill for at least 30 minutes before serving to allow flavors to meld.
Notes
– For extra crunch, add toasted sunflower seeds or slivered almonds.
– Switch up the veggies based on your preferences or what’s in season.
– This salad keeps well in the fridge for 3-4 days, making it perfect for meal prep.
- Prep Time: 15
- Cook Time: 15
- Category: Side Dish
- Method: No Cook
- Cuisine: American