Italian Vegetable Pasta Salad
Bursting with vibrant colors and bold flavors, this Italian Vegetable Pasta Salad is the perfect dish for any occasion, from backyard barbecues to light lunches. Featuring tender rotini pasta tossed with juicy cherry tomatoes, crisp cucumber, sweet bell peppers, red onion, and briny black olives, this salad is elevated with the fresh aroma of basil and a drizzle of zesty Italian dressing. Topped with a sprinkle of grated Parmesan cheese, this recipe is as delicious as it is visually appealing. Ready in just 30 minutes, including chilling time, this make-ahead pasta salad is not only quick and easy but also a refreshing take on classic Italian-inspired flavors. Perfect as a main or a side dish, this chilled pasta salad is sure to be a crowd-pleasing favorite! Keywords: Italian Vegetable Pasta Salad, pasta salad recipe, summer salad, Italian dressing, vegetarian pasta salad.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 12 oz rotini pasta
- 2 cups cherry tomatoes
- 1 cucumber
- 1 red bell pepper
- 1 yellow bell pepper
- 0.5 red onion
- 0.5 cup black olives, sliced
- 0.25 cup fresh basil leaves
- 0.75 cup Italian dressing
- 0.25 cup Parmesan cheese, grated
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the rotini pasta according to the package instructions until al dente. Drain and rinse under cold water to cool it down. Set aside.
While the pasta cooks, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, and chop both the red and yellow bell peppers into small bite-sized pieces.
Finely slice the red onion and chop the fresh basil leaves.
In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell peppers, red onion, black olives, and basil.
Pour the Italian dressing over the pasta and vegetables. Toss everything together until well coated.
Season with salt and black pepper to taste. Adjust the seasoning if necessary.
Sprinkle the grated Parmesan cheese on top and gently mix it in.
Cover the bowl with plastic wrap and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld.
Serve chilled and enjoy your Italian Vegetable Pasta Salad!
Nutrition Facts
Calories |
212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 773 mg | 34% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 7.4 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 297 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
