A fresh, colorful, and delicious pasta salad is perfect for picnics, barbecues, potlucks, or a light lunch. Packed with crisp vegetables, tender pasta, and a flavorful homemade dressing, this recipe is easy to make and even better after chilling in the refrigerator.
Preparation Time
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 30 minutes
Total Time: 55 minutes
Ingredients
For the Salad
12 ounces (340 g) rotini pasta
1 cup cherry tomatoes, halved
1 cucumber, diced
1 red bell pepper, diced
½ red onion, finely chopped
½ cup black olives, sliced
1 cup cheddar cheese, cubed
¼ cup fresh parsley, chopped
For the Dressing
⅓ cup olive oil
3 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.Cooking & Recipes
Add the rotini pasta and cook according to the package directions until al dente.
Drain the pasta and rinse under cold water to stop the cooking process and cool it completely.
Step 2: Prepare the Vegetables
While the pasta cools, wash and chop all the vegetables.
Slice the cherry tomatoes, dice the cucumber and bell pepper, finely chop the red onion, and slice the black olives.
Place everything in a large mixing bowl.
Step 3: Make the Dressing
In a small bowl or jar, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, Italian seasoning, garlic powder, salt, and black pepper.
Whisk until smooth and well blended.
Step 4: Combine the Ingredients
