Description
A vibrant, vegetarian pasta salad packed with fresh vegetables and tossed in zesty Italian dressing—quick to make and perfect for gatherings.
Ingredients
- 8 oz short pasta (rotini or penne)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, diced
- 1 cup bell pepper, diced
- 1/2 cup black olives, sliced
- 1/2 cup Italian dressing
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
1. Bring a large pot of salted water to a boil and cook pasta until al dente, about 8–10 minutes, then drain and rinse under cold water to cool.
2. In a large bowl, combine cooled pasta, cherry tomatoes, cucumber, red onion, bell pepper, and black olives, tossing gently.
3. In a small bowl, whisk together Italian dressing, garlic powder, salt, and pepper until well combined.
4. Pour the dressing over the pasta mixture and toss gently until everything is evenly coated.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.
Notes
Garnish with fresh basil or parsley before serving for added flavor and color.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Avoid freezing as it affects the texture of the vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg