Ingredients
Scale
- 12 oz short pasta (rotini, fusilli, or penne)
- 8 oz mozzarella, cubed or 6 oz feta, crumbled
- 1 cup bell peppers, chopped
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 3/4 cup bold Italian dressing
- 2 tbsp olive oil
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- 1/4 cup fresh basil or parsley, chopped
- Optional toppings: sliced olives, toasted pine nuts, or red onion
Instructions
- Cook the pasta according to package instructions, then drain and let cool.
- Combine the cooked pasta, chopped fresh veggies, and cheese in a large bowl.
- Make the dressing by whisking together the Italian dressing, olive oil, salt, and pepper in a separate bowl.
- Pour the dressing over the pasta salad and toss to combine.
- Add the chopped herbs and toss again until everything is evenly coated.
- Refrigerate for at least 30 minutes before serving to let flavors meld.
Notes
Cool the pasta completely before dressing to prevent sogginess. Taste and adjust salt and pepper after chilling.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg
Keywords: pasta salad, Italian salad, summer recipe, vegetarian, easy meals