Description
A vibrant and refreshing vegetarian pasta salad packed with crisp vegetables and tossed in a zesty Italian dressing—perfect for quick meals, meal prep, or 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 teaspoon garlic powder
- Salt and pepper to taste
Instructions
1. Bring a large pot of salted water to a boil and cook the pasta until al dente, about 8–10 minutes.
2. Drain the pasta and rinse under cold water to cool and stop the cooking process.
3. In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, bell pepper, and black olives. Toss gently to combine.
4. In a small bowl, whisk together the Italian dressing, garlic powder, salt, and pepper until well blended.
5. Pour the dressing over the pasta mixture and toss until everything is evenly coated.
6. Cover and refrigerate the salad for at least 30 minutes before serving to allow flavors to meld.
Notes
Garnish with fresh herbs like basil or parsley for extra flavor and color.
Gluten-free pasta can be used as an alternative.
Substitute vegetables like shredded carrots or green onions as desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Avoid freezing, as it may affect the texture.