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Creamy Italian Pasta Salad

A delightful bowl of creamy pasta salad loaded with vegetables, perfect for gatherings or a cozy dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 people
Course: Salad
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 ounces rotini pasta
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red onion finely chopped
  • 1/2 cup bell pepper diced
  • 1/2 cup black olives sliced
  • 1/2 cup mozzarella balls halved
  • 1 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons Italian seasoning
  • Salt and pepper to taste

Equipment

  • Large pot for boiling pasta
  • Colander for draining
  • Large mixing bowl
  • Whisk or fork for mixing
  • Knife and cutting board

Method
 

  1. Bring a large pot of salted water to a boil.
  2. Once the pasta is al dente, drain it in a colander and rinse under cold water.
  3. Chop the cherry tomatoes, cucumber, red onion, and bell pepper into bite-sized pieces.
  4. In a large mixing bowl, combine the cooled pasta with the chopped vegetables.
  5. In a separate bowl, whisk together mayonnaise, Parmesan cheese, Italian seasoning, salt, and pepper.
  6. Pour the dressing over the pasta and vegetables, mixing thoroughly.
  7. Fold in the black olives and mozzarella balls gently.
  8. Cover the salad and refrigerate for at least 30 minutes before serving.

Notes

This pasta salad can be made a day ahead for even better flavor. Best served chilled.