Description
A delightfully refreshing Easy California Pasta Salad, perfect for summer picnics and light meals, bursting with fresh vegetables, tangy olives, and a tantalizing Italian dressing.
Ingredients
- Rotini pasta
- Cucumber, diced
- Cherry tomatoes, halved
- Red onion, finely chopped
- Bell pepper, diced
- Black olives, sliced
- Sharp cheddar cheese, cubed
- Italian dressing
- Fresh parsley, chopped
Instructions
1. Begin by bringing a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions, usually 8-10 minutes, until al dente. Drain the pasta and rinse it under cold water to cool it down completely.
2. While the pasta is cooking, prepare the fresh vegetables. Halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and slice the black olives. Chop the bell pepper into bite-sized pieces.
3. In a large bowl, combine the cooked and cooled pasta with the prepared vegetables. Pour in the Italian dressing and toss everything together until the salad is evenly coated. Sprinkle in the freshly chopped parsley and give the salad one final gentle toss to incorporate the herb.
4. For the best flavor and texture, cover the salad and refrigerate it for at least 30 minutes before serving.
Notes
For vegan options, omit the cheddar cheese or swap it for a plant-based alternative. To make it gluten-free, use a gluten-free pasta shape. Experiment with different vegetables such as zucchini or artichoke hearts.
- Prep Time: 10
- Cook Time: 10
- Category: Side
- Method: Salad
- Cuisine: pasta salad, summer, picnic
Nutrition
- Serving Size: 300
- Calories: 2
- Sugar: 500
- Sodium: 10
- Fat: 5
- Saturated Fat: 15
- Unsaturated Fat: 0
- Trans Fat: 25
- Carbohydrates: 8
- Fiber: 10
- Protein: undefined
- Cholesterol: 2