A light, refreshing pasta salad bursting with flavor, perfect for picnics and gatherings.
Ingredients
Scale:
8 ounces of rotini or penne pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red bell pepper, diced
1/2 cup black olives, sliced
1/4 cup red onion, finely chopped
1/4 cup sweet corn (optional)
1/2 cup Italian dressing
1 tablespoon of fresh lemon juice (optional)
1/4 cup grated Parmesan cheese (optional)
1/4 cup fresh basil, chopped (optional)
1 tablespoon pine nuts, toasted (optional)
Instructions
Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water.
Prepare the Vegetables: Chop the cherry tomatoes, cucumber, red bell pepper, black olives, and red onion into uniform sizes.
Mix the Salad: In a large bowl, combine the cooled pasta with the chopped vegetables. Toss gently to mix.
Add the Dressing: Pour the Italian dressing over the pasta and vegetables. Toss until well coated. Add lemon juice if desired.
Garnish: Sprinkle grated Parmesan cheese, fresh basil, and toasted pine nuts over the top. Toss gently to combine.
Chill and Serve: Cover and let it chill in the refrigerator for at least 30 minutes before serving.
