Ingredients
Scale
- 1 pound pasta (rotini, penne, or your favorite shape)
- 1 cup Italian dressing
- 1/2 cup cherry tomatoes, halved
- 1/2 cup black olives, sliced
- 1/4 cup red onion, finely chopped
- 1/2 cup cucumber, diced
- 1/4 cup bell pepper (green or red), diced
- 1/4 cup grated Parmesan cheese
Instructions
- Step 1: Cook pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process and prevent sticking.
- Step 2: In a large bowl, combine the cooked pasta, cherry tomatoes, black olives, red onion, cucumber, and bell pepper.
- Step 3: Pour the Italian dressing over the pasta and vegetables. Gently toss to coat everything evenly.
- Step 4: Sprinkle Parmesan cheese over the pasta salad.
- Step 5: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.
Notes
- Store leftover pasta salad in an airtight container in the refrigerator for up to 3 days.
- This salad is best served chilled, so no reheating is necessary!
- Serve this vibrant pasta salad as a refreshing side dish at picnics, barbecues, or potlucks.
- For an extra burst of flavor, marinate the vegetables in a little Italian dressing for about 15 minutes before adding the pasta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American