Description
A refreshing and colorful pasta salad that’s perfect for picnics, loaded with fresh vegetables and a tangy dressing.
Ingredients
Scale
- 8 ounces rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/4 cup fresh parsley, chopped
- 1/2 cup Italian dressing
- Salt and pepper to taste
Instructions
- Cook the rotini pasta according to package instructions. Drain and rinse with cold water to cool.
- In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and parsley.
- Pour the Italian dressing over the pasta salad and toss to combine. Season with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
- Feel free to add other vegetables like carrots or spinach for extra nutrition.
- This salad is great for meal prep and can be stored in the fridge for up to 3 days.
Nutrition
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 10
- Carbohydrates: 35
- Fiber: 3
- Protein: 6
Keywords: picnic food ideas, pasta salad, easy picnic recipes, summer salad, vegetarian pasta salad