Classic Italian Pasta Salad
A zesty, flavor-packed Italian pasta salad with crisp veggies, savory olives, and a tangy dressing. Perfect for picnics, BBQs, or lazy weeknights.
Ingredients
- 12 oz rotini pasta or whatever shape makes you happy
- 1 cup cherry tomatoes halved (the juicier, the better)
- ½ cup black olives sliced (for that briny kick)
- ½ cup bell peppers diced (pick your color drama)
- ¼ cup red onion finely chopped (because flavor matters)
- ½ cup cucumber diced (adds crunch, not wateriness)
- ¼ cup parmesan cheese grated (the good kind, not powder)
- 2 tbsp fresh basil chopped (dried won’t cut it)
- ¼ cup Italian dressing homemade, preferably
- 1 tbsp olive oil extra virgin, obviously
- Salt & black pepper to taste
Instructions
- Cook the pasta in salted boiling water until al dente. Drain and rinse under cold water—yes, rinse it.
- Chop all veggies while the pasta cools. Try to keep fingers intact.
- Toss pasta, veggies, and olives into a large bowl. Add cheese and basil—because flavor is everything.
- Whisk together dressing ingredients if making from scratch. Otherwise, pretend you did.
- Drizzle dressing over the salad and mix well. Taste. Add more salt or pepper if it feels right.
- Chill for 30 minutes or serve immediately if patience isn’t your thing.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 9g
Vitamins & Minerals (Per Serving)
- Vitamin C: 15%
- Vitamin A: 10%
- Calcium: 12%
- Iron: 8%
- Potassium: 6%
Additional Notes & Tips
- Use tri-color pasta for an Instagram-worthy bowl.
- Let it sit longer for even better flavor absorption.
- Add grilled chicken or salami if you want extra protein.
- Swap parmesan for feta if you’re feeling rebellious.
- Store leftovers in an airtight container—if there are any.