Go Back
Picnic Pasta Salad

Picnic Pasta Salad

A refreshing and colorful Picnic Pasta Salad featuring rotini pasta, a variety of fresh vegetables, and a zesty Italian dressing, perfect for outdoor gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings servings
Course: Side Dish
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 16 oz tri-color rotini pasta
  • 1 pint cherry tomatoes, halved
  • 1 large English cucumber, diced
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 1/2 cup red onion, finely diced
  • 2.25 oz can black olives, sliced
  • 8 oz fresh mozzarella pearls
  • 1.5 cups Italian dressing
  • 1/4 cup fresh parsley, chopped
  • 1 tsp dried oregano
  • 1/4 cup grated Parmesan cheese

Method
 

  1. Boil the pasta in salted water until al dente, then drain and rinse under cold water.
  2. Chop the vegetables while the pasta cools.
  3. In a large bowl, combine the cooled pasta, vegetables, olives, and mozzarella.
  4. Add 1 cup of Italian dressing, oregano, parsley, and Parmesan, then toss gently.
  5. Chill the salad in the refrigerator for at least 2 hours.
  6. Before serving, add the remaining dressing and toss again.

Notes

Use high-quality ingredients for the best flavor. Customize with additional proteins or vegetables as desired.