Description
Celebrate summer and Independence Day with this colorful, chilled pasta salad loaded with fresh veggies, mozzarella, and a zingy Italian dressing. It’s the perfect make-ahead dish for any outdoor gathering!
Ingredients
Scale
- 8 ounces rotini pasta (or any pasta shape you like)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced (red or yellow)
- 1 cup black olives, sliced
- 1 cup mozzarella balls
- 1/4 cup fresh basil, chopped
- 1/2 cup Italian dressing (store-bought or homemade)
- Salt and pepper, to taste
Instructions
- Cook the rotini pasta in salted water according to package directions. Drain and rinse with cold water to cool it down quickly.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell pepper, black olives, and mozzarella balls. Gently toss to mix.
- Add Italian dressing, chopped basil, and season with salt and pepper. Toss until everything is evenly coated.
- Cover the bowl or place salad in an airtight container and chill in the refrigerator for at least 30 minutes before serving.
Notes
Avoid overcooking the pasta to keep it firm. Stir in extra dressing before serving if needed. Try adding grilled chicken or shrimp for a protein boost, and feel free to throw in other favorites like artichokes or spinach.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg
Keywords: pasta salad, 4th of July, chilled salad, summer side dish, BBQ sides