Description
A refreshing, no-cook pasta salad with rotini, crisp veggies, tangy Italian dressing, and fresh mozzarella. Ideal for summer gatherings or a quick side dish, this recipe balances acidity, herbs, and garden-fresh flavors for a crowd-pleasing bite. Ready in 30 minutes, it’s versatile and forgiving for all skill levels.
Ingredients
1 pound rotini pasta
1 cup halved cherry tomatoes
1 cup diced cucumber
1 cup diced bell pepper
1/2 cup sliced red onion
1/2 cup sliced black olives
1 cup mini mozzarella balls or cubed mozzarella
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley
1 1/2 cups store-bought Italian dressing
2 tablespoons freshly squeezed lemon juice
1 tablespoon honey
Instructions
Bring a large pot of salted water to a boil; cook pasta until al dente. Drain and rinse under cold water to cool.
In a large bowl, combine cooked pasta, cherry tomatoes, cucumber, bell pepper, sliced red onion (soaked for 10 minutes to mellow), black olives, and mozzarella.
In a separate small bowl, whisk together Italian dressing, lemon juice, and honey until emulsified.
Pour dressing mixture over pasta salad. Add basil and parsley, then toss gently to coat evenly.
Chill for at least 30 minutes before serving to allow flavors to meld.
Notes
For a vegan option, substitute mozzarella with vegan cheese and ensure dressing is vegan.
Drain and pat dry soaked red onion before adding to avoid excess moisture.
Store in airtight container; refrigerate for up to 3 days.
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Cooking and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 15mg