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  • Writer's pictureMegan George

Cold Italian Pasta Salad


  • 12 oz Tri-Color Rotini Pasta

  • 1 large Cucumber chopped (about 2 cups)

  • 1 medium Red Bell Pepper chopped (about 2 cups)

  • 1 medium Orange Bell Pepper (about 2 cups chopped)

  • 1 medium Yellow Bell Pepper ( about 2 cups chopped)

  • 2 cups Halved Grape Tomatoes

  • 1 small Red Onion chopped (about 1 cup)

  • 1 cup Sliced Black Olives (1 3.8 oz can)

Italian Dressing:

  • ½ Cup Extra Virgin Olive Oil

  • ½ Cup Red Wine Vinegar

  • ½ Tsp Black Pepper

  • 2 Tsp Dried Basil

  • 1 TB Dried Oregano

  • 1 TB Dried Parsley


  1. Boil the rotini pasta according to package directions, minus about 2 minutes to keep the noodles from getting mushy.

  2. In the meantime, chop the cucumbers, bell peppers, tomatoes, and onion, and toss them into a large bowl with the sliced black olives.

  3. Drain and rinse the pasta under cold water to stop the cooking process before adding them to the chopped veggies.

  4. Measure and add the olive oil, vinegar, and seasonings to the pasta salad bowl.

  5. Gently mix and combine everything together in the bowl.

  6. Let the pasta salad marinate and chill in the fridge, for at least 30 minutes (preferably overnight), before serving.

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