Description
Colorful and versatile pasta salad cups filled with rotini pasta and fresh vegetables, drizzled with zesty Italian dressing.
Ingredients
Scale
- 8 oz rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- 1/2 cup black olives, sliced
- 1/4 cup chopped fresh parsley
- 1/2 cup Italian dressing
- Salt and pepper to taste
Instructions
- In a large pot, bring salted water to a boil. Add the rotini pasta and cook until al dente, around 8-10 minutes.
- Once done, drain the pasta and rinse it with cold water to stop the cooking process.
- While the pasta cools, chop the cherry tomatoes, cucumber, black olives, and parsley.
- In a large mixing bowl, combine the cooled pasta, chopped veggies, and parsley.
- Pour in the Italian dressing, then toss everything together until well coated.
- Add salt and pepper to taste, and mix again. Adjust dressing as desired.
- Use a spoon to neatly portion the salad into small clear plastic cups.
- Refrigerate until you’re ready to serve.
Notes
For a creative twist, try adding feta cheese or grilled chicken. Store leftovers in an airtight container; good for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg
Keywords: pasta salad, easy recipe, summer dish, picnic food, vegetarian recipe