Ingredients
Scale
- 2 cups rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers, diced (any color)
- ½ cup red onion, thinly sliced
- ¼ cup fresh basil or parsley, chopped
- ½ cup Italian dressing
- ¼ cup grated Parmesan cheese
Instructions
- Cook the rotini pasta according to package instructions until al dente (about 8-10 minutes). Drain and rinse under cold water.
- In a large mixing bowl, combine the cooked pasta with cherry tomatoes, cucumber, bell peppers, and red onion.
- Add the chopped herbs and mix gently.
- Drizzle the Italian dressing over the salad and sprinkle with grated Parmesan cheese. Toss until well combined.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.
Notes
- Customize by adding grilled chicken or chickpeas for added protein.
- Feel free to swap in seasonal vegetables for variety.
- For best flavor, prepare the salad a day in advance.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg