Bright, chilled rotini with tomatoes, cucumber, peppers, olives and Italian dressing - ready in 30 minutes.
# What You'll Need:
→ Pasta
01 - 12 ounces rotini or fusilli pasta
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, peeled if desired and diced
04 - 1 medium red bell pepper, diced
05 - 1/2 cup red onion, thinly sliced
06 - 1/2 cup black olives, sliced
07 - 1/2 cup shredded carrots
08 - 1/4 cup fresh parsley, chopped
→ Dressing
09 - 3/4 cup Italian dressing (store-bought or homemade)
10 - Salt and freshly ground black pepper, to taste
→ Optional add-ins
11 - 1/2 cup cubed mozzarella or feta cheese
12 - 1/4 cup grated Parmesan
# Step-by-Step Guide:
01 - Bring a large pot of salted water to a rolling boil. Add the rotini and cook until al dente according to package directions, about 8–10 minutes. Reserve a small cup of pasta water if desired, then drain and rinse under cold water to stop cooking and cool the pasta completely.
02 - While the pasta cooks, halve the cherry tomatoes, dice the cucumber and bell pepper, thinly slice the red onion, slice the olives, shred the carrots and chop the parsley. Transfer all prepared vegetables to a large mixing bowl.
03 - Add the cooled pasta to the bowl with the vegetables and toss gently to distribute evenly.
04 - Pour the Italian dressing over the pasta and vegetables. Toss gently to coat all ingredients, adding up to 1–2 tablespoons of reserved pasta water if you prefer a looser texture. Season with salt and freshly ground black pepper to taste.
05 - If desired, fold in cubed mozzarella or feta and/or sprinkle grated Parmesan, tossing lightly to combine without breaking the cheese pieces.
06 - Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld. Adjust seasoning just before serving.
07 - Serve chilled or at cool room temperature as a side. For a heartier option, top individual portions with grilled chicken or sliced salami.
