Tri-color rotini loaded with crisp garden vegetables — tomatoes, celery, carrots, bell pepper, and cucumber — all tossed in a zesty Italian dressing with Parmesan. A classic crowd-pleasing side.
Servings
10
Prep time
25 min
Chill time
1 hr
Total time
1 hr 40 min
Ingredients — 10 servings
| Ingredient | Quantity | Unit |
|---|---|---|
| Tri-color rotini pasta | 16 | oz |
| Large tomatoes, diced | 2 | — |
| Celery stalks, chopped | 2 | — |
| Carrots, thinly sliced | ½ | cup |
| Green bell pepper, chopped | ½ | cup |
| Cucumber, peeled and thinly sliced | ½ | cup |
| Onion, chopped | ¼ | cup |
| Italian-style salad dressing, or to taste | 1½ bottles | 16 oz each |
| Parmesan cheese, grated | ½ | cup |
Directions
1
Cook the pasta. Bring a large pot of lightly salted water to a boil. Cook the rotini for about 8 minutes until tender but still with a slight bite. Rinse under cold running water to stop the cooking and drain thoroughly. Set aside to cool completely.
2
Prep the vegetables. While the pasta cools, dice the tomatoes, chop the celery, slice the carrots and cucumber, chop the bell pepper and onion, and combine everything in a large bowl.
3
Combine and dress. Add the cooled pasta to the vegetables. Pour the Italian dressing over the top, scatter the grated Parmesan over everything, and toss well until evenly coated. Add more dressing to taste if needed.
4
Chill and serve. Cover the bowl and refrigerate for at least 1 hour before serving — this gives the pasta time to absorb the dressing and the flavors to come together. Toss once more just before serving.
Cook's notes
The pasta must be fully cold
Adding warm pasta to the vegetables will cause them to wilt and release excess water into the salad. Rinse thoroughly under cold water after draining and give it a few extra minutes to cool before tossing everything together.
Dress generously — then check again
Pasta absorbs dressing as it sits in the fridge. The salad may look overdressed right after mixing, but it will taste perfectly balanced after an hour. If serving the next day, add an extra splash of dressing before serving to refresh it.
Make it your own
This salad welcomes add-ins — sliced black olives, halved cherry tomatoes, pepperoncini, or cubed salami all work beautifully. A handful of fresh basil or flat-leaf parsley added just before serving brightens the whole dish.
Nutrition per serving
| Nutrient | Amount | Nutrient | Amount |
|---|---|---|---|
| Calories | 385 kcal | Saturated fat | 4 g |
| Protein | 8 g | Cholesterol | 4 mg |
| Total carbohydrate | 43 g | Sodium | 1174 mg |
| Dietary fiber | 3 g | Calcium | 70 mg |
| Total sugars | — | Vitamin C | 12 mg |
| Total fat | 21 g | Potassium | 276 mg |
0 Comments