Easy Pasta Salad
Take a look at this Easy Pasta Salad Recipe. It is the most simple pasta salad recipe ever and it feeds a crowd. The best pasta salad recipe is so easy.
Servings: 10
Cost: $11.73 Per Recipe, $1.17 Per Serving.
Ingredients
- 16 ounces Rotini Pasta
- 1 cup Italian Salad Dressing
- 1 English cucumber (peeled, sliced and quartered)
- 1 pint Cherry Tomatoes (cut in half)
- 1 bell pepper (any color, chopped)
- ¼ cup Red Onion (diced)
- ¼ cup black olives (sliced)
- 1 cup Fresh Mozzarella Balls (chopped)
- ¼ cup Parmesan cheese (grated)
- 3 Tablespoons fresh parsley (finely chopped)
- salt and pepper (to taste)
Instructions
- Cook 16 ounces rotini pasta according to package directions.
- Drain the pasta immediately and then rinse with cold water until pasta is cooled off.
- In a large bowl, combine the cooked pasta, 1 cup Italian dressing, 1 peeled and chopped English cucumber, 1 pint cherry tomatoes (halved), 1 chopped bell pepper, ¼ cup diced red onion, and ¼ cup sliced black olives.
- Season with salt and pepper and top with the Parmesan Add 1 cup chopped fresh mozzarella balls and ¼ cup grated Parmesan cheese, then toss to combine. Stir in 3 tablespoons finely chopped fresh parsley.
- Refrigerate for at least 1 hour or overnight until ready to serve.
- Serve cold and then enjoy!
Video
Notes
Any cooked pasta will work for this recipe. Cook to al dente and make sure that the pasta is firm as the dressing will soften the pasta as it sits.
Any vegetables will work in this easy pasta salad. Any type of bell peppers, banana peppers, zucchini, peas, broccoli, etc will be delicious in this pasta salad recipe.
Refrigerate any leftover pasta, covered, for up to 3-4 days.
Nutrition
Calories: 290kcal | Carbohydrates: 41g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 11mg | Sodium: 406mg | Potassium: 314mg | Fiber: 2g | Sugar: 6g | Vitamin A: 525IU | Vitamin C: 23mg | Calcium: 114mg | Iron: 1mg
