Ingredients
Scale
- 1 pound of Italian pasta (penne or rotini)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1 cup mozzarella cheese, cubed
- 1/4 cup fresh basil, chopped
- 1/2 cup Italian dressing (homemade or store-bought)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the pasta in salted boiling water according to package instructions until al dente. Drain and rinse with cold water to cool. Toss with olive oil to prevent sticking.
- Chop cherry tomatoes, cucumber, red onion, black olives, and cube mozzarella cheese. Chop basil finely and set aside.
- In a large bowl, combine cooled pasta with chopped vegetables and cheese. Drizzle with Italian dressing and toss gently to evenly coat.
- Add salt and black pepper to taste. Cover and refrigerate for at least 2 hours to deepen flavors.
Notes
- For extra flavor, add grated parmesan or red pepper flakes.
- Adjust seasonings according to taste preferences.
- Best served cold and make-ahead for convenience.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Chilling
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg
