Ingredients
Method
- Bring a large pot of salted water to a rolling boil. Cook the rotini until al dente, then drain and rinse under cool water to stop the cooking.
- In a large bowl, toss together the cooled pasta, halved cherry tomatoes, diced cucumber, chopped red onion, sliced black olives, and cubed mozzarella.
- Pour the Italian dressing over the pasta mixture and toss gently until everything is evenly coated.
- Add the chopped parsley, salt, and freshly cracked black pepper, and stir to combine.
- Cover and refrigerate for at least 30 minutes before serving so the flavors can meld together.
Nutrition
Notes
For extra color and flavor, use heirloom cherry tomatoes.
Leftovers keep in an airtight container in the fridge for up to 3 days; give it a quick stir before serving.
If making ahead, add the dressing just before serving to keep the salad extra fresh.
Try adding diced Hass avocado right before serving for a California twist.
A good-quality Italian dressing makes a difference, or whisk olive oil, red wine vinegar, and Italian herbs for a homemade version.
Don't over-salt before chilling, as flavors intensify while the salad sits.
Serve chilled or at room temperature at your next picnic or potluck.