Pasta Salad Recipe
Easy pasta salad recipe with rotini, peppers, tomatoes, cucumber, cheese, and zesty Italian dressing. Chill before serving for the best texture.
Servings: 6
Calories: 481kcal
Equipment
Ingredients
- 12 oz tricolored garden rotini pasta 3 cups dry pasta
- 2/3 cup green bell pepper medium diced
- 2/3 cup red bell pepper medium diced
- 1/3 cup red onion diced
- 2/3 cup cherry tomatoes halved
- ½ cup English cucumber diced
- ½ cup Colby jack cheese cubed (⅓ of 8 ounce block of cheese)
- ½ cup mild cheddar cheese cubed (⅓ of 8 ounce block of cheese)
- 1 teaspoon oregano
- ½ teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- 15 oz zesty Italian dressing bottle
Instructions
- Cook the rotini in salted water until al dente according to package directions. Drain and rinse under cold water to stop the cooking process.
- While pasta is cooking, in a large bowl add green bell pepper, red bell pepper, red onion, cherry tomatoes, English cucumber, Colby Jack cheese, and mild cheddar cheese.
- Add cooked pasta along with oregano, garlic powder, smoked paprika, and black pepper. Start by pouring in half of the Italian dressing and toss until everything is well coated. Add more (up to the full bottle) if you prefer a more saturated salad.
- Cover and refrigerate for at least 1 hour or longer before serving.
Notes
How to Store
- Fridge: Store the pasta salad in an airtight container in the refrigerator for up to 5 days. Give it a good stir before serving!
Nutrition
Calories: 481kcal | Carbohydrates: 56g | Protein: 13g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 20mg | Sodium: 839mg | Potassium: 350mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1070IU | Vitamin C: 39mg | Calcium: 178mg | Iron: 2mg