Description
Spring Pasta Salad with Italian Dressing is a vibrant and refreshing dish that combines colorful vegetables and flavorful pasta, drizzled with zesty Italian dressing. Perfect for picnics, potlucks, or casual family dinners, this salad is not only visually appealing but also incredibly satisfying.
Ingredients
Scale
- 8 oz short pasta (e.g., fusilli or penne)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers, thinly sliced (assorted colors)
- 1/4 cup red onion, thinly sliced
- 1/2 cup Italian dressing
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil leaves, torn
Instructions
- Step: Cook the pasta in salted boiling water until al dente. Drain and rinse under cold water to cool.
- Step: In a large mixing bowl, combine cherry tomatoes, cucumber, bell peppers, and red onion.
- Step: Add Italian dressing to the vegetables and mix until well-coated.
- Step: Incorporate the cooled pasta and Parmesan cheese into the vegetable mixture; stir until combined.
- Step: Gently fold in torn basil leaves for added flavor.
- Step: Chill in the refrigerator for at least 30 minutes before serving to enhance flavors.
Notes
Store the salad in an airtight container in the refrigerator for up to three days. Use high-quality olive oil in your dressing for best results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 470 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 20 mg
Keywords: pasta salad, spring salad, vegetarian, italian, potluck