Description
A colorful and refreshing pasta salad that’s perfect for any occasion, easy to prepare and great for picnics and barbecues.
Ingredients
Scale
- 2 cups tri-color rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/2 red onion, diced
- 1 cup mozzarella cheese, cubed
- 1/2 cup black olives, sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Cook the tri-color rotini according to package instructions. Drain and cool.
- In a large bowl, combine the pasta, cherry tomatoes, cucumber, bell pepper, red onion, mozzarella cheese, black olives, and parsley.
- In a separate bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper to create the vinaigrette dressing.
- Pour the dressing over the salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Serve as a side dish or main dish, and add a sprinkle of fresh parsley on top before serving. Store leftovers in an airtight container for 3 to 4 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Keywords: pasta salad, vegetable salad, picnic recipes
