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Summer Pasta Salad with Italian Dressing

Summer Pasta Salad with Italian Dressing

A refreshing Summer Pasta Salad with Italian Dressing featuring colorful vegetables, rotini pasta, and a zesty dressing, perfect for warm weather gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings servings
Course: Side Dish
Cuisine: Italian
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 16 ounces rotini, fusilli, or farfalle pasta
  • 2 cups cherry tomatoes, halved
  • 1 medium English cucumber, diced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1/2 cup red onion, finely diced
  • 1 can (2.25 ounces) black olives, sliced
  • 1/2 cup feta cheese or mozzarella pearls
  • 1 to 1.5 cups zesty Italian dressing
  • 1/4 cup fresh parsley or basil, chopped

Method
 

  1. Cook the pasta in salted boiling water until al dente, then drain and rinse with cold water.
  2. Chop the vegetables into uniform pieces.
  3. In a large mixing bowl, combine the cooled pasta, chopped vegetables, sliced olives, and cheese.
  4. Pour the Italian dressing over the mixture and toss to coat evenly.
  5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  6. Before serving, give the salad a final toss and add more dressing if needed. Garnish with fresh herbs.

Notes

Ensure to rinse the pasta to prevent it from becoming mushy. Store leftovers in an airtight container for 3-5 days.