Ingredients
Scale
- 8 ounces rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup black olives, sliced
- 1/4 cup red onion, diced
- 1/4 cup fresh basil, chopped
- 1 cup mozzarella cheese, diced (or mini mozzarella balls, halved)
- 1/2 cup Italian dressing
- Salt and pepper to taste
Instructions
- Cook the rotini pasta according to package instructions; drain and allow to cool.
- In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, black olives, mozzarella cheese, red onion, and basil.
- Pour the Italian dressing over the salad and toss to combine.
- Season with salt and pepper to taste.
- Serve chilled or at room temperature.
Notes
Make ahead: Prep the pasta and chop vegetables a day ahead. Salad tastes even better after chilling.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No cooking required beyond boiling pasta
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pasta salad, Italian salad, summer salad