Description
Quick, easy, and delicious pasta salad packed with flavor, perfect for busy weeknights or gatherings.
Ingredients
Scale
- 8 ounces of pasta (any shape you love!)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ cup bell pepper, chopped
- ½ cup red onion, finely chopped
- 1 cup mozzarella balls (or cubed cheese)
- ½ cup olives (black or green, your choice)
- ½ cup Italian dressing (more or less to taste)
- Salt and pepper to taste
Instructions
- Cook the Pasta: Start by boiling a large pot of water. Add a pinch of salt, then toss in your pasta. Cook according to the package instructions until al dente, usually about 8 to 10 minutes. Drain and rinse under cold water to stop the cooking process.
- Mix the Veggies: In a large mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, and olives. This colorful mix will not only make the salad look gorgeous but also pack it with fresh flavors!
- Add the Cheese: Toss in the mozzarella balls. If you’re feeling fancy, feel free to add some crumbled feta or your favorite cheese—no judgment here!
- Combine: Add the cooled pasta to the veggie-cheese mix. Drizzle with Italian dressing and season with salt and pepper. Give everything a good toss to mix it all up. (Note: If it looks a bit dry, don’t hesitate to add more dressing. Let’s make it flavorful!)
- Chill: For the best flavor, let the salad chill in the fridge for at least 30 minutes. This helps all those delicious flavors meld together.
Notes
Feel free to swap out vegetables or add proteins to make it a heartier meal. The pasta salad is even better the next day.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg
Keywords: pasta salad, easy recipes, vegetarian, quick meals, summer recipes