Colorful Spring Pasta Salad with Italian Dressing Made Easy

Enjoy a vibrant Spring Pasta Salad with Italian Dressing, featuring crunchy vegetables and al dente pasta, ready in just 15 minutes for a delightful seasonal meal.

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Prep Time 15

Cook Time 10

Chilling Time 30

Total Time 55

Servings: 4 servings

Course: Salads

Cuisine: Italian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

8 oz pasta (rotini or penne) substitute with quinoa for a lighter option
1 cup cherry tomatoes cut in halves
1 cup cucumber diced into bite-sized pieces
1 cup bell peppers chopped into small cubes
1/4 cup red onion finely chopped

For the Dressing

1/2 cup Italian dressing homemade or store-bought

For Toppings

1/2 cup Parmesan cheese freshly grated
1/4 cup fresh basil chopped

Equipment

large pot
colander
cutting board
sharp knife
large mixing bowl

Method

Cooking Steps

Bring a large pot of salted water to a boil. Cook pasta for 8 to 10 minutes until al dente. Drain and rinse with cold water.
Prepare vegetables: slice cherry tomatoes, dice cucumber, chop bell peppers, and finely mince red onion.
In a large mixing bowl, combine cooled pasta and prepped vegetables. Toss gently to mix.
Drizzle Italian dressing over the salad and toss gently until everything is coated.
Sprinkle Parmesan cheese and chopped basil over the salad. Toss again to mix.
Cover the bowl and refrigerate for at least 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 8gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 400mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 20mgCalcium: 150mgIron: 1.5mg

Notes

Customize with proteins like grilled chicken or shrimp for added heartiness. Store in an airtight container for up to 3 days.

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