Description
This vibrant, crisper-filled pasta salad marries chilled short pasta with fresh veggies and garlic-boosted Italian dressing. Perfect for summer BBQs, it’s a no-fuss, crowd-pleasing recipe with bold flavors and satisfying textures.
Ingredients
8 oz short pasta (rotini or farfalle)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red onion, finely chopped (soaked 10 minutes)
1 cup bell pepper (red or yellow), chopped
1/2 cup black olives (sliced)
1/2 cup Italian dressing (no added sugar preferred)
1 tsp garlic powder or 1 clove fresh garlic
Optional: Fresh herbs (dill or parsley)
Instructions
Boil a large pot of water; cook pasta until al dente (8-10 minutes). Drain and cool completely.
In a large bowl, combine pasta, cherry tomatoes, cucumber, soaked red onion, bell pepper, and olives.
In a small bowl, whisk Italian dressing with garlic powder until emulsified.
Pour dressing over salad and toss to coat evenly. Optional: Sprinkle with fresh herbs before serving.
Notes
Use whole-grain pasta for extra fiber
Swaps: Zucchini or carrots for bell peppers
Add-ins: Cooked quinoa, pine nuts, or crumbled feta (optional cheese)
Storage: Refrigerate up to 5 days in an airtight container