Ingredients
Scale
- 2 cups rotini pasta (uncooked)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (chopped)
- 1 cup bell peppers (chopped, any color)
- ½ cup red onion (thinly sliced)
- ½ cup Italian dressing (store-bought or homemade)
- ½ cup Parmesan cheese (freshly grated)
Instructions
- Cook the rotini pasta in salted boiling water until al dente (about 8-10 minutes). Drain and rinse under cold water to cool.
- While the pasta cooks, chop the cherry tomatoes, cucumber, bell peppers, and slice the red onion.
- In a large mixing bowl, combine cooled pasta and chopped vegetables.
- Drizzle the Italian dressing over the salad and mix well until everything is coated.
- Add freshly grated Parmesan cheese and season with salt and pepper to taste; toss lightly to combine.
- Chill in the refrigerator for at least 30 minutes before serving for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg