Description
A light and refreshing pasta salad with colorful vegetables, perfect for summer gatherings.
Ingredients
Scale
- 8 oz rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- 1/2 cup black olives
- 1/4 cup chopped fresh parsley
- 1/2 cup Italian dressing
- Salt and pepper to taste
Instructions
- Boil the Pasta: Fill a large pot with water, season it generously with salt, and bring it to a rolling boil. Add the rotini pasta, cooking until it’s al dente, about 8-10 minutes.
- Cool the Pasta: Drain the cooked pasta into a colander and rinse it under cold water.
- Chop the Veggies: Dice the cherry tomatoes, cucumber, black olives, and fresh parsley.
- Combine Ingredients: In a large mixing bowl, combine the cooled pasta, chopped vegetables, and parsley.
- Dress It Up: Pour in the Italian dressing and gently toss to coat.
- Season and Serve: Finish with a sprinkle of salt and pepper to taste.
- Portion into Cups: Fill small clear plastic cups with the mixture.
- Chill and Enjoy: Refrigerate until ready to serve.
Notes
Can be made a day in advance. Best served chilled.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg