Simple Summer Pasta Salad Bowl
A refreshing summer pasta salad featuring rotini, fresh vegetables, and a tangy Italian dressing. Perfect for warm days.
Equipment
- 1 Large pot
- 1 strainer
- 1 Large mixing bowl
Ingredients
Main Ingredients
- 12 oz rotini pasta
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup red onion thinly sliced
- 1/2 cup black olives sliced
- 1/2 cup mozzarella balls halved
- 1/4 cup fresh basil chopped
- 1/4 cup Parmesan cheese grated
- 1/2 cup Italian dressing
Optional Add-ins
- 1/4 cup sun-dried tomatoes
- 1/4 cup roasted red peppers
- 1/4 cup artichoke hearts
- 1/2 cup grilled chicken or shrimp
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- While the pasta is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Slice the black olives and halve the mozzarella balls.
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, black olives, mozzarella balls, and fresh basil. Pour the Italian dressing over the top and toss gently to coat.
- Add the grated Parmesan cheese to the salad and toss once more to distribute the cheese evenly throughout.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least one hour to allow the flavors to meld.
Serving
- Remove the salad from the refrigerator and give it a quick toss. Serve in a large bowl, garnished with extra basil and Parmesan if desired.
Storage
- Place any leftover salad in an airtight container and store in the refrigerator for up to 3 days. Stir before serving to redistribute the dressing.
Notes
Pro Tips: Choose high-quality pasta for the best texture. Balance the acidity and sweetness in your dressing. Ingredient Substitutions: Use any short pasta like penne or farfalle. How to Serve: Best served chilled, garnished with extra basil and Parmesan. Storage & Freshness: Store in an airtight container in the refrigerator for up to 3 days. Make-Ahead Tips: Prepare the salad a day in advance to allow flavors to meld.