Description
Brighten your table with this Spring Pasta Salad, a delightful medley of perfectly cooked pasta and vibrant vegetables dressed in zesty Italian dressing. This easy-to-make salad is perfect for picnics, potlucks, or weeknight dinners, ensuring every bite is bursting with fresh flavors and colors. Enjoy it chilled or at room temperature—your taste buds will thank you!
Ingredients
Scale
- 8 oz rotini or penne pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers (mixed colors), diced
- ½ cup red onion, thinly sliced
- ¾ cup Italian dressing (store-bought or homemade)
- ½ cup grated Parmesan cheese
Instructions
- Cook the pasta in salted boiling water until al dente (about 8-10 minutes). Drain and rinse under cold water to cool.
- While the pasta cools, chop cherry tomatoes, cucumber, bell peppers, and red onion into bite-sized pieces.
- In a large mixing bowl, combine the cooled pasta and chopped vegetables. Toss gently.
- Pour the Italian dressing over the salad mixture and stir to coat evenly.
- Sprinkle freshly grated Parmesan cheese on top and toss gently again. Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg
Keywords: Customize by adding proteins like grilled chicken or chickpeas. For extra flavor, incorporate fresh herbs such as basil or oregano. Store leftovers in an airtight container in the fridge for up to three days.