The BEST Pasta Salad
A bright, tangy pasta salad loaded with crisp vegetables, mozzarella, and a zesty Italian dressing. Ready in under 30 minutes and perfect for potlucks, picnics, or weeknight sides.
Ingredients
Main Ingredients
- 1 lb rotini pasta or fusilli
- 1.5 cup cherry tomatoes halved
- 1 cup cucumber diced, peeled if desired
- 0.25 cup red onion thinly sliced
- 1 cup red bell pepper diced
- 0.5 cup black olives sliced
- 8 oz mozzarella pearls
- 0.75 cup Italian dressing store-bought or homemade
- 0.25 cup fresh parsley chopped
- 0.5 tsp salt
- 0.25 tsp black pepper freshly ground
Instructions
Preparation Steps
- Bring a large pot of salted water to a boil. Add the rotini and cook according to package directions until al dente (about 8–10 minutes).
- Drain the pasta and rinse under cold water to stop cooking and cool the noodles. Drain well.
- In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, bell pepper, black olives, and mozzarella pearls.
- Pour the Italian dressing over the salad and toss gently to coat evenly. Add chopped parsley, salt, and pepper, then toss again to combine.
- Cover and refrigerate for at least 30 minutes to let flavors meld. Taste and adjust seasoning before serving.
- Serve chilled or at room temperature as a side dish or light meal.
Notes
Make ahead: assemble up to a day in advance and keep refrigerated. If making ahead, reserve a little dressing to refresh just before serving.
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