A quick and colorful California Pasta Salad with crisp veggies, tangy Italian dressing, and tender pasta. Perfect for summer gatherings!

Scale

12 oz rotini pasta

1 cup cherry tomatoes, halved

1 cup cucumber, diced

½ cup red onion, chopped

½ cup black olives, sliced

½ cup bell pepper, chopped

½ cup sharp cheddar cheese, cubed

½ cup Italian dressing

1 tbsp parsley, chopped

Salt and pepper to taste

Cook Mode Prevent your screen from going dark

1. Cook pasta until al dente, rinse and cool.

2. Chop vegetables and cube cheese.

3. Combine pasta, veggies, and cheese in a bowl.

4. Add dressing and toss well.

5. Chill for at least 30 minutes before serving.

For gluten-free, use gluten-free pasta.

For vegan, skip cheese or use dairy-free.

Best served chilled and can be made 1 day ahead.