Description
A fresh and colorful California pasta salad packed with crisp vegetables, cheddar cheese, and tossed in zesty Italian dressing.
Ingredients
- 12 oz rotini pasta (or your favorite pasta shape)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/2 cup bell pepper, chopped
- 1/2 cup sharp cheddar cheese, cubed
- 1/2 cup Italian salad dressing
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Instructions
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, combine cooled pasta, cherry tomatoes, cucumber, red onion, black olives, bell pepper, and cheddar cheese.
3. Pour Italian dressing over the salad and toss to coat all the ingredients evenly.
4. Season with salt and pepper to taste.
5. Sprinkle with freshly chopped parsley for a vibrant finish.
6. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
For extra protein, add grilled chicken or chickpeas.
Use a variety of colorful bell peppers for added visual appeal.
Best served chilled and can be made a few hours ahead of time.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 20 mg