Ingredients
Scale
- 8 oz rotini or penne pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers (mixed colors), sliced
- 1/2 cup red onion, thinly sliced
- 1/2 cup black olives, pitted and sliced
- 1/2 cup Italian dressing (store-bought or homemade)
- 1/4 cup fresh basil or parsley, chopped
Instructions
- Cook pasta in salted boiling water until al dente (about 8-10 minutes). Drain and rinse under cold water.
- While pasta cooks, prepare veggies: chop cherry tomatoes, cucumber, bell peppers, and slice red onion.
- In a large bowl, combine cooked pasta and chopped vegetables.
- Add black olives and fresh herbs to the bowl; mix well.
- Drizzle dressing over the salad and toss until all ingredients are coated evenly.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 270
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg