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Addictive Crack Pasta Salad

A delightful mix of fresh pasta, vibrant vegetables, and creamy mozzarella tossed in tangy Italian dressing, perfect for summer gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Salad, Side Dish
Cuisine Italian, Mediterranean
Servings 6 servings
Calories 300 kcal

Ingredients
  

Pasta

  • 1 pound 1 pound of pasta (fusilli or rotini) Cook according to package instructions.

Vegetables

  • 1 cup halved cherry tomatoes Fresh for color and crunch.
  • 1 cup diced cucumber Remove seeds for less watery salad.
  • 1 cup diced bell peppers Use various colors for visual appeal.
  • 1/2 cup finely chopped red onion For added flavor.
  • 1/2 cup sliced black olives Optional but adds depth.

Cheese

  • 1 cup cubed mozzarella cheese Use fresh for creaminess.

Dressing

  • 1/2 cup Italian dressing Add just before serving for best flavor.

Seasoning

  • to taste salt and pepper Adjust according to personal preference.

Garnish

  • 1/4 cup fresh parsley Chopped, for garnish.

Instructions
 

Preparation

  • Boil water in a large pot. Add pasta and cook according to package instructions, typically around 10-12 minutes, until al dente. Drain and rinse under cold water to cool.
  • Chop cherry tomatoes, cucumber, bell peppers, and finely chop red onion.

Assembly

  • In a large mixing bowl, combine the cooled pasta, chopped vegetables, and sliced black olives. Toss gently to mix.
  • Fold in cubed mozzarella cheese.
  • Pour the Italian dressing over the salad and toss until everything is well-coated.
  • Season with salt and pepper to taste, and if desired, garnish with fresh parsley.
  • Let the salad sit for a few minutes before serving to allow the flavors to meld.

Notes

For best flavor, marinate the salad for a couple of hours before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keyword Easy Salad, Fresh Ingredients, Pasta Salad, Summer Recipe, Vegetarian Salad