Ingredients
Scale
- 8 oz rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1 cup bell peppers (mixed colors), diced
- 1/2 red onion, thinly sliced
- 1/2 cup Italian dressing
- 1/4 cup Parmesan cheese, grated
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook the rotini pasta in salted boiling water according to package instructions until al dente. Drain and rinse under cold water.
- While the pasta cools, chop the cherry tomatoes, slice the cucumber, dice the bell peppers, and finely chop the red onion.
- In a large bowl, combine the cooled pasta with the chopped vegetables.
- Pour in the Italian dressing and olive oil; gently toss to combine.
- Sprinkle freshly grated Parmesan cheese on top along with salt and pepper. Stir until well mixed.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg