Ingredients
Scale
- 1 pound of pasta (penne, rotini, or fusilli)
- 1 cup of cherry tomatoes, halved
- 1 cup of cucumber, diced
- ½ cup of red onion, thinly sliced
- ½ cup of black olives, sliced
- ¾ cup of shredded mozzarella cheese
- ½ cup of chopped fresh basil
- ½ cup of Italian dressing
- Salt and pepper to taste
Instructions
- Cook the pasta in boiling salted water until al dente. Drain thoroughly and rinse with cold water to cool.
- Prepare the vegetables by halving cherry tomatoes, dicing cucumber, slicing red onion, and slicing black olives. Gather shredded mozzarella and chopped basil.
- In a large bowl, combine the cooled pasta with vegetables and cheese. Drizzle with Italian dressing.
- Toss gently to coat and season with salt and pepper to taste. Add chopped basil for freshness.
Notes
- Use high-quality Italian dressing for the best flavor.
- Chill the salad for at least 30 minutes before serving to allow flavors to meld.
- Adjust seasoning and dressing quantity as desired.
- Add optional ingredients like pepperoni, bell peppers, or artichoke hearts for variation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220 Kcal
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg