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Pasta Salad with Italian Dressing

Sophia
A refreshing pasta salad with colorful vegetables and zesty Italian dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American, Italian
Servings 8
Calories 240 kcal

Ingredients
  

For the Salad:

  • 12 oz rotini or farfalle pasta
  • 1 cup cherry tomatoes halved
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 1/2 cup red onion finely chopped
  • 1 cup cucumber sliced
  • 1/2 cup black olives sliced
  • 1/2 cup mozzarella cheese cubed
  • 1/4 cup fresh parsley chopped

For the Italian Dressing (Homemade):

  • 1/3 cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For Garnish (Optional):

  • 2 tbsp grated Parmesan cheese
  • 1 tbsp fresh parsley chopped

Instructions
 

  • Boil pasta in salted water until al dente, about 8-10 minutes; drain and rinse with cold water.
  • Chop cherry tomatoes, bell peppers, red onion, cucumber, olives, and parsley.
  • Whisk olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, basil, salt, and pepper for dressing.
  • Toss pasta, vegetables, mozzarella, and dressing in a large bowl.
  • Refrigerate for 15-30 minutes; garnish with Parmesan and parsley before serving.

Notes

Nutrition (per serving):
  • Calories: 240 kcal
  • Protein: 6g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Sugars: 4g
  • Fat: 12g
  • Saturated Fat: 3g Source: USDA Food Database (2025). Values are approximate.