Description
This easy salad is made with rotini pasta and easy chopped vegetables like cucumber, tomatoes, red onion and olives. All tossed together with an easy Italian salad dressing.
Ingredients
Scale
- 12 oz uncooked tricolor rotini pasta
- 1 cup chopped english cucumber
- 2 cups chopped roma tomatoes
- 1 cup sliced black olives
- 1/2 cup diced red onion
- 1/2 cup chopped fresh parsley
- 1 cup Italian salad dressing
Instructions
- Cook: Cook the rotini pasta in a pot of boiling salted water according to the package instructions. Drain the pasta through a strainer and rinse it under cold water. Allow it to cool to room temperature before adding to the salad.
- Prep: Wash and prep the vegetables: Slice the cucumber into rounds, then quarter them. Chop the tomatoes and remove seeds. Slice the red onion. Roughly chop the parsley. Drain the canned black olives.
- Assemble: Add all ingredients to a large salad bowl: cooked rotini pasta, chopped cucumber, chopped tomatoes, diced red onion, sliced black olives and chopped parsley.
- Mix and Chill: Pour the dressing over top and toss everything together. Place covered in the fridge to chill for 1 hour. Toss again just before serving.
Notes
This salad can be refrigerated for 3-4 days in an airtight container. For the best flavor, allow the salad to chill for 2-5 hours before serving to let the vegetables absorb the dressing. You can make your own dressing using olive oil, red wine vinegar, sugar or honey, garlic, dried parsley, dried basil, dried oregano, salt, and pepper.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 247 kcal
- Sugar: 3 g
- Sodium: 3114 mg
- Fat: 1 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: Italian pasta salad, rotini pasta, cold pasta salad, side dish, summer salad, vegetarian salad