Classic Italian Pasta Salad
Fresh veggies, rotini pasta and creamy Italian dressing come together in this easy cold Italian pasta salad. Ready in just 20 minutes, this vegetarian pasta salad is loaded with bell peppers, carrots, black olives and Parmesan cheese, plus Salad Supreme seasoning for extra flavor. It’s an easy make-ahead side dish for summer cookouts, barbecues, potlucks and parties, with the option to add pepperoni, salami, chicken or cheese.
Servings 10 Servings
Calories 304kcal
Ingredients
- 14.5 oz rotini pasta tri-colored or plain
- 1 red pepper seeded and chopped
- 1 green pepper seeded and chopped
- ¼ cup freshly shredded carrots 1-2 carrots
- 3.8 oz sliced olives
- ¼ cup dried or fresh chopped parsley
- 16 oz Italian dressing or make your own
- Sea salt and pepper to taste
- ½ cup Parmesan cheese shredded or grated
- Few dashes of McCormick Perfect Pinch Salad Supreme Seasoning Optional but highly recommend
Instructions
- Boil pasta according to package and drain. Place pasta in a large bowl and toss a few time to cool.
- While pasta is cooking, chop peppers and shredded carrots then add to drained pasta. Add olives and parsley and finally stir in Italian dressing.
- Add salt and pepper to taste. Ideally chill for at least 2 hours or overnight but OK to serve right away too.
- Before serving, add Parmesan cheese and toss to distribute evenly or offer Parmesan on the side as a topping.
Video
Notes
Cook pasta al dente (1 minute less than the recommend cook time on package) to allow for dressing to absorb into pasta.
Chill for at least 2 hours before serving to allow flavors to marinate.
See optional ingredients above for ideas to add variety and customize this recipe.
Nutrition
Serving: 1cup | Calories: 304kcal | Carbohydrates: 38g | Protein: 8g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 705mg | Potassium: 203mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1175IU | Vitamin C: 27mg | Calcium: 84mg | Iron: 1mg
