Italian Pasta Salad
Simple to make, this Italian pasta salad goes great with any meal or get together. It will quickly become one of your summer staples!
- 16 ounces rotini pasta
- 1 cup cherry tomatoes halved
- 1/2 zucchini thinly sliced
- 1/2 cup red onion thiny sliced
- 1/2 green bell pepper
- 1/2 cup black olives sliced
- 1/3 cup parmesan cheese shredded
- 1 cup mozzarella cheese cubed
- 2 tablespoon fresh parsley chopped
- 1 cup Italian vinaigrette dressing
- 1 lemon juiced
Cook the rotini pasta according to the package directions until al dente and still slightly firm. Drain and rinse with cold water.
Add all ingredients to a large bowl and stir gently to combine.
For best flavor, refrigerate for 4 hours before serving.
TIP: This is a great make-ahead dish for potlucks. Keep it in the fridge for up to 5 days!
TIP: Rinsing the cooked pasta in cold water after draining is best when doing a cold pasta salad recipe. It stops the cooking process, and it keeps the pasta loose for the salad.
TIP: Make sure your pasta is fully cooled before adding the other ingredients, or your cheese will start to melt.
Sodium: 390mgCalcium: 101mgVitamin C: 15mgVitamin A: 266IUSugar: 4gFiber: 2gPotassium: 191mgCholesterol: 9mgCalories: 244kcalSaturated Fat: 2gFat: 8gProtein: 9gCarbohydrates: 34gIron: 1mg