Pasta Salad
A traditional pasta salad with rotini, fresh veggies, and a classic Italian dressing. Perfect side dish all year long.
Ingredients
- 16-ounce package garden rotini pasta
- 1 pint cherry (or grape) tomatoes, quartered
- 4-ounce can sliced black olives, drained well
- 2 cups cucumber, seeded, diced
- 1/3 cup red onion, small dice
- 1 cup bell pepper, any color(s), small dice
- 8-ounce pkg. fresh mozzarella pearls
- 16-ounce bottle Kraft Zesty Italian dressing, use desired amount
- 2 tablespoons McCormick Salad Supreme seasoning
- freshly-cracked black pepper, to taste
- 3 tablespoons Italian parsley, chopped
Instructions
- Cook the pasta according to the package directions to al denté. Be sure to salt your water; it brings flavor to the pasta. Drain, rinse in cold water. Set aside.
- In a large bowl, combine all your prepped veggies, tossing gently.
- Add the cooled pasta and about ½ of the bottled dressing. Gently fold all the ingredients together, evenly coating everything.
- Add more dressing, seasoning, and/or pepper as desired.
- Serve immediately, or cover and refrigerate until ready to serve. Stir and add more dressing if needed. Can keep refrigerated for up to 5 days. Always taste the pasta salad before serving and add more of the dressing as needed. The pasta salad absorbs the dressing as it sits, whether refrigerated or at room temperature.
Notes
Nutrition chart was calculated with 1/2 teaspoon black pepper.
Nutrition Facts
Pasta Salad
Amount per Serving
Calories
264.5
% Daily Value*
Fat
9.94
g
15
%
Saturated Fat
2.63
g
16
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
1.32
g
Cholesterol
12.18
mg
4
%
Sodium
566.24
mg
25
%
Potassium
279.36
mg
8
%
Carbohydrates
35.21
g
12
%
Fiber
2.35
g
10
%
Sugar
6.35
g
7
%
Protein
10.65
g
21
%
Vitamin C
21.83
mg
26
%
Calcium
176.57
mg
18
%
Iron
1.46
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
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