Easter Pasta Salad
A vibrant and easy-to-make pasta salad perfect for Easter gatherings, combining fresh veggies and Italian dressing.
Ingredients
Pasta and Vegetables
- 8 oz rotini pasta or any shape you love!
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers, diced (red, yellow, or green) go wild!
- 1 cup shredded carrots
- 1 cup peas frozen or fresh!
- 1/2 cup black olives, sliced
- 1/2 cup mozzarella balls
- 1/4 cup red onion, finely chopped
Dressing
- 1 cup Italian dressing homemade or store-bought
Seasoning
- to taste salt & pepper
Garnish
- fresh parsley or basil for garnish (optional, but oh-so-classy!)
Instructions
Cooking the Pasta
- In a large pot of salted boiling water, cook the rotini pasta according to the package directions until al dente. Drain and rinse with cold water to stop the cooking process.
Preparing the Vegetables
- While the pasta is cooking, chop the tomatoes, cucumbers, and bell peppers.
Mixing Ingredients
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell peppers, carrots, peas, olives, mozzarella, and red onion. Toss to mix well.
Dressing the Salad
- Drizzle the Italian dressing over the salad and mix well to coat everything.
Chilling the Salad
- Cover and chill the salad in the fridge for at least 30 minutes before serving.
Garnishing and Serving
- When ready to serve, sprinkle with fresh parsley or basil.
Notes
Feel free to customize your salad! You can add grilled chicken for protein or swap out veggies according to your preference. Use more dressing for creaminess if desired, and for added crunch, consider tossing in croutons or sunflower seeds.