Ingredients
Short pasta (rotini, fusilli, or bowtie), 8 oz
Cherry tomatoes, halved, 1 cup
Cucumber, diced, 1 cup
Red onion, finely chopped, 1/2 cup
Bell pepper, chopped (any color), 1 cup
Black olives, sliced, 1/2 cup
Italian dressing, 1/2 cup
Garlic powder, 1 tsp
Instructions
1-Cook the pasta: Cook 8 oz short pasta in salted boiling water until al dente, then drain, rinse with cold water, and let cool completely.
2-Combine vegetables: In a large bowl, combine halved cherry tomatoes, diced cucumber, chopped red onion, bell pepper, and sliced black olives.
3-Add pasta to veggies: Add the cooled pasta to the vegetables and toss gently.
4-Make the dressing: Whisk together 1/2 cup Italian dressing and 1 tsp garlic powder.
5-Coat the salad: Pour the dressing over the salad and toss until evenly coated.
6-Chill and serve: Cover and refrigerate for at least 30 minutes (2 hours to overnight for best flavor) before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍝 Cook pasta al dente so it holds up well when mixed with the dressing and doesn’t turn mushy.
❄️ Chill for at least 30 minutes, but 2 hours is even better for deeper, more cohesive flavor.
🥄 Reserve a splash of dressing to stir in just before serving if the salad has dried out in the fridge.
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop, Chilled
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg