Description
Elevate your summer gatherings with this vibrant layered pasta salad, bursting with fresh flavors and colorful veggies. Perfect for picnics, BBQs, or potlucks, this dish combines al dente rotini pasta, crisp cucumbers, juicy cherry tomatoes, and a zesty dressing, creating an unforgettable experience in every bite. Simple to prepare and perfect for meal prep, it’s a crowd-pleaser that will leave everyone asking for seconds.
Ingredients
Scale
- 8 oz rotini pasta
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 cup bell peppers (assorted colors), diced
- ¼ medium red onion, thinly sliced
- ½ cup black olives, pitted and sliced
- ½ cup dressing of choice (zesty vinaigrette or creamy ranch)
- ¼ cup fresh parsley or basil, chopped
Instructions
- Boil water in a large pot over medium-high heat and add salt generously.
- Cook rotini pasta according to package instructions until al dente. Drain and rinse under cold water.
- While the pasta cooks, chop cherry tomatoes, cucumber, bell peppers, red onion, and olives into uniform sizes.
- In a large serving bowl or trifle dish, layer half of the cooked pasta followed by half of each vegetable.
- Drizzle half of your dressing over the first layer. Repeat with remaining ingredients.
- Top with remaining dressing and garnish with chopped herbs. Cover tightly and refrigerate for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg