Description
A straightforward recipe for a cold pasta salad featuring Italian flavors.
Ingredients
Scale
- 1 pound rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup black olives, sliced
- 1/2 cup red onion, thinly sliced
- 1/2 cup cubed provolone cheese
- 1/4 cup chopped fresh parsley
- 1/2 cup Italian vinaigrette dressing
Instructions
- Cook the rotini pasta according to package directions until al dente.
- Drain the pasta and rinse thoroughly with cold water to stop the cooking process.
- In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, black olives, red onion, provolone cheese, and parsley.
- Pour the Italian vinaigrette dressing over the pasta and vegetable mixture.
- Toss gently until all ingredients are evenly coated with the dressing.
- Cover the bowl and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- You can add cooked, cubed chicken breast for a heartier salad.
- Adjust the amount of dressing based on your preference for moistness.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Side Dish
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 450
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 3
- Protein: 12
- Cholesterol: 15
Keywords: pasta salad, Italian, cold salad, rotini, vegetarian side dish