Description
As the days grow warmer and the flowers bloom, I find myself craving fresh, vibrant flavors. That’s where my Spring Pasta Salad with Italian Dressing comes in! This delightful dish is not just a feast for the eyes; it’s a quick solution for busy days when you want something light yet satisfying. Whether you’re hosting a gathering or simply looking to impress your family, this salad is a winner. With its colorful veggies and zesty dressing, it’s sure to bring a smile to everyone’s face. Let’s dive into this refreshing recipe together!
Ingredients
Scale
- 8 oz rotini or penne pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers (red, yellow, or orange), diced
- ½ cup red onion, diced
- ½ cup Italian dressing (store-bought or homemade)
- ½ cup freshly grated Parmesan cheese
- ¼ cup fresh basil, chopped
Instructions
- Boil water in a large pot and add salt. Cook pasta according to package instructions until al dente. Drain and rinse under cold water.
- While the pasta cooks, chop cherry tomatoes, cucumber, bell peppers, and red onion into bite-sized pieces.
- In a large bowl, combine cooked pasta and chopped veggies. Toss gently.
- Drizzle Italian dressing over the salad and toss until everything is well coated.
- Sprinkle grated Parmesan cheese and chopped basil over the top; toss gently again.
- Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.
Notes
- Feel free to add other vegetables like olives or artichokes for extra flavor.
- This salad can be made a day in advance for convenience.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg