Classic Pasta Salad
A quick, colorful salad made with pasta, fresh vegetables, and tangy dressing—perfect for picnics and potlucks.
Ingredients
- 1 lb uncooked rotini pasta (or your favorite short pasta)
- 1 small red onion (diced small)
- 1 medium green bell pepper (seeded and diced)
- 1 medium orange bell pepper (seeded and diced)
- 1 medium yellow bell pepper (seeded and diced)
- 1 container grape or cherry tomatoes (halved, about 10.5 oz)
- 1 bottle Italian-style salad dressing (about 24 oz)
Instructions
- Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain and rinse under cold water.
- In a large mixing bowl, combine the cooled pasta with diced onion, green bell pepper, orange bell pepper, yellow bell pepper, tomatoes, and cucumber.
- Pour about half of the Italian-style salad dressing (roughly 12 oz) over the pasta and veggies, and toss gently to coat.
- Cover the bowl and refrigerate for at least three hours, preferably four or overnight for better flavor. Stir before serving, adding more dressing if needed.
- Serve chilled or at room temperature, garnished with fresh herbs if desired.
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Notes
Store in an airtight container in the fridge for up to two days. Stir and add more dressing if it seems dry.