This salad is not only a feast for the eyes but also a celebration of textures and flavors for the palate. The crunch of the vegetables, the chewiness of the pasta, the tang of the dressing, and the creaminess of the cheese create a symphony of sensations with each bite. It’s a perfect addition to any table, be it a relaxed family lunch, a weekend picnic, or a special gathering. Enjoy this versatile, delicious, and nutritious salad any day of the week.
Recipe
Ingredients:
- 1 lb rotini pasta
- 1 cup Italian dressing
- 1/4 cup Parmesan cheese, grated
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 2 cups cherry tomatoes, halved
- 1 cup black olives, sliced
- 1 cup green bell pepper, chopped
- 1 cup red bell pepper, chopped
- 1 cup cucumber, diced
- 1 cup red onion, thinly sliced
- 1 cup salami, chopped
- 1 cup mozzarella cheese, cubed
Directions:
- Cook the rotini pasta according to the package instructions, then drain and rinse with cold water.
- In a large bowl, combine the Italian dressing, grated Parmesan cheese, dried basil, and dried oregano.
- Add the cooked pasta to the bowl and toss to coat with the dressing mixture.
- Add the cherry tomatoes, black olives, bell peppers, cucumber, red onion, salami, and mozzarella cheese to the bowl. Toss well to combine.
- Refrigerate the pasta salad for at least 1 hour before serving to allow the flavors to meld together.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes
Kcal: 520 kcal | Servings: 8 servings