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Italian Pasta Salad


Total Time 20 minutes

Ingredients

  • 1/2 lb. dry rotini pasta
  • 1 medium sized cucumber
  • 1/2 of a bell pepper (I like orange or yellow for color variety)
  • 1/2 of a medium sized zucchini
  • 2 T. diced red onion
  • 1 c. cherry tomatoes
  • 1/2 c. black olives

Dressing:

  • 1/2 c. extra virgin olive oil
  • 1/4 c. apple cider vinegar
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 1 tsp. dried basil
  • 1/4 tsp. dried parsley
  • 1/4 tsp. garlic powder
  • 1/2 tsp. sea salt
  • 1/4 tsp. black pepper

Instructions

  1. Bring a large pot of water to a boil and cook the pasta to al dente. Be sure not to overcook so the pasta doesn't become soggy once dressed.

    2. While the pasta cooks, small dice the cucumber, bell pepper, zucchini and red onion. Cut the black olives and cherry tomatoes in half lengthwise. Place all the chopped produce into a large bowl.

    3. Measure out the ingredients for the dressing. I like to do this in a large glass measuring cup. Whisk to combine. If making extra to use as salad dressing, place the excess in a mason jar and store in the fridge.

    4. Once the pasta is done, drain it and add to the bowl of veggies.

    5. Pour the dressing over the pasta and veggies, then toss to coat. Enjoy right away or store covered in the refrigerator for up to 5 days.