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Vegetable Pasta Salad

A vibrant medley of fresh vegetables and creamy mozzarella combined with zesty Italian dressing, this Vegetable Pasta Salad is perfect for warm days and gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 8 ounces pasta (e.g., rotini or penne) Use your preferred pasta type.
  • 1 cup cherry tomatoes, halved Add more if you like a tomatoey flavor.
  • 1 cup cucumber, diced Pick English cucumber for less seeds.
  • 1 whole bell pepper, diced Any color bell pepper works.
  • 1 cup mozzarella cheese, cubed You can substitute with feta for a tangy flavor.
  • 1/2 cup red onion, diced Adjust according to taste preference.
  • 1/4 cup olives, sliced Green or black olives can be used.
  • 1/2 cup Italian dressing Adjust the amount based on your taste.
  • to taste Salt and pepper Season according to preference.

Method
 

Preparation
  1. Cook the pasta according to package instructions; drain and let it cool.
  2. In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, mozzarella cheese, red onion, and olives.
  3. Pour the Italian dressing over the salad and toss to combine.
  4. Season with salt and pepper to taste.
  5. Chill in the refrigerator for at least 30 minutes before serving.

Notes

This salad can be made ahead of time and keeps well in the fridge for 3-5 days. Avoid freezing as it may alter the texture.