Ingredients
Scale
- 12 ounces fusilli or penne pasta
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1 cup mozzarella balls or cubes
- 1/2 cup sliced olives
- 1/4 cup toasted pine nuts
- 1/4 cup fresh basil leaves, chopped
- 1/2 cup Italian dressing (store-bought or homemade)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Drain and rinse with cold water.
- Prep the Vegetables: While the pasta is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the bell pepper, slice the cucumber, and thinly slice the red onion.
- Mix the Ingredients: In a large bowl, combine the cooked pasta, cherry tomatoes, bell pepper, cucumber, red onion, mozzarella, and olives. Toss everything together gently.
- Add the Dressing: Pour the Italian dressing over the pasta mixture. Toss until evenly coated. Taste and adjust the seasoning if needed.
- Garnish and Serve: Sprinkle the toasted pine nuts and chopped basil over the top. Serve immediately, or refrigerate for a few hours to let the flavors meld.
Notes
- For a healthier version, use whole-grain pasta and a lighter dressing.
- Customize by adding grilled chicken, salami, or additional fresh vegetables.
- Refrigerating for a few hours enhances the flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling & Mixing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300-400
- Fat: 12-18g
- Carbohydrates: 40-45g
- Protein: 10-15g
Keywords: pasta salad, easy pasta salad, Italian pasta salad