Pasta Salad Recipe
With spiral pasta, a simple 2-ingredient dressing, and any vegetables you have on hand, this Pasta Salad Recipe could not be any more convenient or delicious!
Servings: 6 servings
Cost: $7.53
Equipment
Ingredients
Dressing
- 1 (16-ounce) bottle zesty Italian dressing
- 1 (0.7-ounce) package dry Italian salad dressing mix see note 1
Pasta Salad
- 1 (16-ounce) package rotini pasta
- 1 bell pepper yellow or orange, chopped
- 1 cup sliced black olives
- 2 cups halved cherry tomatoes
- 1-1/2 cups sliced mini cucumbers or English cucumber
- Salt and pepper to taste
- 1 (0.5-ounce) packet fresh basil thinly sliced, optional
- Parmesan cheese or feta, optional
Instructions
- Add dressing ingredients to a medium bowl. Whisk until combined. Place in the fridge to chill while preparing the rest of the salad.
- Bring 12 cups of water to a rolling boil in a large pot. Once boiling, add pasta and 1 tablespoon salt. Boil to package directions for al dente. Drain, rinse under cold water 10 seconds, and toss with 2 tablespoons of the prepared Italian dressing. Set aside to fully cool.
- Place the cooled pasta in a large bowl. Add the prepared veggies. Stir in the dressing to preference and toss to combine. Top with fresh basil and Parmesan cheese if desired. Season with salt and pepper to taste.
Notes
Note 1: To make a homemade version of this dressing, follow the recipe used in this salad.
Storage: Pasta Salad is best enjoyed on the day it is made. For advanced preparation, store components separately and assemble before serving.
Nutrition
Serving: 1serving | Calories: 513kcal | Carbohydrates: 71g | Protein: 11g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Sodium: 1148mg | Potassium: 437mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1003IU | Vitamin C: 38mg | Calcium: 49mg | Iron: 2mg