Ingredients
Scale
- 2 cups rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, diced (mix of red, yellow, or green)
- 1/2 cup red onion, finely chopped
- 1 cup black olives, sliced
- 1 cup shredded mozzarella cheese
- 1/4 cup fresh parsley, chopped
- 1/2 cup Italian dressing
- Salt and pepper to taste
Instructions
- Boil a pot of salted water. Add the rotini pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large mixing bowl, combine the cooked pasta, cherry tomatoes, bell peppers, red onion, black olives, and mozzarella cheese.
- Drizzle the Italian dressing over the salad. Toss until everything is well coated.
- Season with salt and pepper to taste. Sprinkle chopped parsley on top for a fresh touch.
- Serve immediately or chill in the refrigerator for about 30 minutes for flavors to meld.
Notes
Store any leftovers in an airtight container in the fridge for up to three days. Refresh with a splash of dressing if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg