Italian Dressing Pasta Salad Bowl
A vibrant and delicious pasta salad, perfect for gatherings and weeknight dinners.
Equipment
- 1 Large pot for boiling pasta
- 1 large bowl for mixing
- 1 Colander for draining pasta
Ingredients
Salad
- 16 oz rotini pasta
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup red bell pepper diced
- 1/2 cup black olives sliced
Dressing
- 1 cup Italian dressing
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil chopped
Instructions
Preparation
- Fill a large pot with water and bring it to a boil. Add a generous pinch of salt and the rotini pasta. Cook until al dente, following package instructions.
- While the pasta is cooking, wash and prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper, and slice the black olives.
Assembly
- Once the pasta is done, drain it in a colander and rinse with cold water to stop the cooking process. Let it cool completely.
- In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, red bell pepper, and black olives.
- Pour the Italian dressing over the salad and toss gently to combine. Ensure all ingredients are well coated.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
Serving
- Before serving, give the salad a quick toss and sprinkle with grated Parmesan cheese and chopped basil for garnish.
Storage
- Keep leftovers in an airtight container in the refrigerator. Refresh with a bit more dressing before serving if needed.
Notes
Pro Tips: Ensure pasta is cooked al dente for best texture. Ingredient Substitutions: Use gluten-free pasta if needed. How to Serve: Best served cold. Storage & Freshness: Keeps well in the fridge for up to 3 days. Make-Ahead Tips: Prepare the day before for enhanced flavors.