Ingredients
Scale
- 1 pound pasta (rotini, farfalle, or penne)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/2 cup green bell pepper, diced
- 1/2 cup shredded mozzarella cheese
- 1/4 cup Italian dressing
- 2 tablespoons chopped fresh basil
Instructions
- Step 1: Cook pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside to cool completely.
- Step 2: In a large bowl, combine the cooked pasta, cherry tomatoes, red onion, black olives, and green bell pepper.
- Step 3: Add the shredded mozzarella cheese and chopped fresh basil to the bowl.
- Step 4: Pour the Italian dressing over the pasta and vegetables. Gently toss to combine, ensuring all ingredients are coated evenly.
- Step 5: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This also allows the pasta salad to chill thoroughly.
- Step 6: Before serving, give the pasta salad another gentle toss. Taste and adjust seasoning if needed (you may want to add more Italian dressing or salt and pepper).
Notes
- Store leftover pasta salad in an airtight container in the refrigerator for up to 3 days for optimal freshness.
- Reheating is best avoided as it can make the pasta soggy; enjoy it cold for the best texture and taste.
- Serve this vibrant pasta salad alongside grilled chicken or fish for a complete and satisfying meal.
- For extra zing, add a pinch of red pepper flakes to the dressing before tossing with the pasta and vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American