Description
This easy salad is made with rotini pasta and fresh chopped vegetables like cucumber, tomatoes, red onion, and olives. All tossed together with a zesty Italian-style dressing.
Ingredients
Scale
- 12 oz uncooked tricolor rotini pasta
- 1 cup chopped English cucumber, quartered
- 2 cups chopped roma tomatoes, seeds and core removed
- 1 cup sliced black olives, drained
- 1/2 cup diced red onion
- 1/2 cup chopped fresh parsley
- 1 cup Italian-style salad dressing
Instructions
- Cook: Boil the rotini pasta in salted water according to package directions until al dente. Drain and rinse under cold water until cooled to room temperature.
- Prep: Slice the cucumber into rounds then quarter them. Chop the tomatoes, removing the seeds. Slice the red onion and roughly chop the fresh parsley. Drain the black olives.
- Assemble: Combine the cooled pasta, cucumber, tomatoes, red onion, olives, and parsley in a large salad bowl.
- Toss: Pour the Italian-style dressing over the salad and toss gently to coat all ingredients evenly.
- Chill: Cover and refrigerate for at least 1 hour before serving. Toss again briefly before enjoying.
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. For the dressing, you can use a high-quality store-bought version or mix olive oil, grape vinegar, sugar, minced garlic, dried parsley, dried basil, oregano, salt, and black pepper.
- Prep Time: PT15M
- Cook Time: PT7M
- Category: Side Dish
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 247 kcal
- Sugar: 3 g
- Sodium: 311 mg
- Fat: 9 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: pasta salad, italian, vegetarian, side dish, cold salad