Description
A vibrant and zesty Italian pasta salad featuring tri-color rotini, fresh garden vegetables, and creamy mozzarella cheese, making it a perfect side dish for summer gatherings.
Ingredients
Scale
- 2 cup cherry tomatoes, halved
- 1 cup Italian dressing
- 12 oz tri-color rotini pasta
- 8 oz mozzarella cheese (microbial-rennet), diced into cubed
- 6 oz can of sliced black olives, drained
- 1 green bell pepper, diced
- 1 small red onion, chopped
- ¼ cup fresh parsley, chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon pepper
- ½ teaspoon salt
Instructions
- Step 1: Prepare the tri-color rotini pasta per package directions.
- Step 2: After draining and rinsing with cold water, let it cool.
- Step 3: In a big bowl, combine pasta, cherry tomatoes, black olives, bell pepper, red onion, parsley, mozzarella, salt, pepper, Italian seasoning, and Italian dressing.
- Step 4: Mix well, cover the bowl, and refrigerate for 2 hours to meld flavors.
- Step 5: Serve promptly.
Notes
For the best flavor, let the salad sit overnight in the refrigerator. You can substitute mozzarella cubes with mozzarella pearls for a more refined presentation.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 0.5 cup
- Calories: 361 kcal
- Sugar: 7 g
- Sodium: 955 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.02 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 22 mg
Keywords: Italian pasta salad, tri-color rotini, summer side dish, pasta salad, vegetarian