Description
This colorful pasta salad combines tender rotini with fresh veggies, tangy Italian dressing, and creamy mozzarella for a delightful dish that’s bursting with flavor.
Ingredients
- 12 oz rotini pasta
- 1 cup Italian dressing, preferably Olive Garden Signature Italian Dressing
- ½ cup red bell pepper, diced
- ½ cup green bell pepper, diced
- ½ cup red onion, thinly sliced
- ½ cup carrot, grated
- ½ cup cherry tomatoes, halved
- ½ cup black olives, sliced
- 1 cup mozzarella cheese, cubed
- ¼ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
1. Cook the rotini pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
2. In a large mixing bowl, combine the cooked pasta, Italian dressing, and grated Parmesan cheese. Mix well to ensure the pasta is well-coated.
3. Add the diced red and green bell peppers, red onion, grated carrot, cherry tomatoes, and black olives to the pasta. Toss the mixture gently to ensure even distribution of the vegetables.
4. Add the cubed mozzarella cheese to the salad mix. Gently fold the cheese into the salad.
5. Sprinkle the Italian seasoning over the pasta salad. Add salt and pepper to taste.
6. Cover the bowl and refrigerate the salad for at least 1 hour to let the flavors meld together.
7. Before serving, give the salad a final toss and garnish with freshly chopped parsley for a burst of color and flavor.
Notes
This pasta salad can be made a day in advance, making it perfect for meal prep or party planning.
For a healthier option, you can use whole wheat pasta instead of regular pasta.
Feel free to add protein like grilled chicken or shrimp to make it a complete meal.
Adding a teaspoon of lemon zest can provide a refreshing citrus twist to the salad.
For extra crunch, consider adding toasted pine nuts or sunflower seeds.
Store leftovers in an airtight container in the refrigerator for up to 3 days.