Description
This easy pasta salad recipe is tossed with fresh veggies and a zesty homemade Italian dressing. Perfect for BBQs, potlucks, or meal prep.
Ingredients
Scale
- 2 cups rotini pasta, cooked
- 1 cup cherry tomatoes, halved
- 1 cup cucumbers, diced
- 1 cup bell peppers, chopped
- ½ cup mozzarella balls, halved
- ¼ cup red onion, thinly sliced
- ½ cup Italian dressing (homemade or store-bought)
- ¼ cup black olives, sliced (optional)
- 1 teaspoon dried oregano
- ½ teaspoon salt & black pepper
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water.
- Chop the fresh ingredients—tomatoes, cucumbers, bell peppers, and onions.
- In a large mixing bowl, combine the pasta, veggies, and mozzarella.
- Pour the Italian dressing over the salad and toss until evenly coated.
- Season with oregano, salt, and pepper.
- Refrigerate for at least 30 minutes before serving to let the flavors meld.
- Serve chilled and enjoy!
Notes
- For extra protein, add grilled chicken, chickpeas, or shrimp.
- To make it gluten-free, use chickpea or lentil pasta.
- Want it dairy-free? Skip the cheese or use a vegan alternative.
- This salad tastes even better the next day, so it’s perfect for meal prep.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: No-cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg
Keywords: Pasta salad, Italian dressing, summer side dish, meal prep, BBQ side dish, fresh salad, cold pasta salad, quick pasta recipe