Description
A cozy fall favorite, this Classic Pasta Salad is packed with colorful vegetables, creamy dressing, and al dente pasta, embodying comfort and seasonal charm.
Ingredients
- 12 ounces of rotini or fusilli pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell pepper, diced (red or yellow)
- 1/2 cup red onion, finely chopped
- 1 cup mozzarella cheese, diced
- 1/2 cup olives (green or black), sliced
- 1/2 cup Italian dressing (store-bought or homemade)
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Cook the Pasta: Begin by boiling a large pot of salted water. Add the pasta and cook according to the package instructions until al dente. Drain and rinse it under cold water to stop the cooking process.
- Prepare the Vegetables: While the pasta cools, chop the cherry tomatoes, cucumber, bell pepper, red onion, and olives into bite-sized pieces.
- Combine Ingredients: In a large bowl, combine the cooled pasta, vegetables, and mozzarella cheese.
- Dress the Salad: Pour the Italian dressing over the pasta salad mixture. Gently toss everything together until well combined. Season with salt and pepper to taste.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Just before serving, garnish with fresh basil.
Notes
For optimal freshness, store any leftover pasta salad in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian