Description

This Rainbow Pasta Salad is a vibrant and refreshing dish featuring tender tri-color rotini pasta combined with crisp cherry tomatoes, cucumbers, mixed bell peppers, black olives, red onion, and shredded carrots. Tossed in a zesty Italian dressing and finished with Parmesan cheese, it’s perfect for picnics, barbecues, or easy meal prep, offering a colorful, flavorful, and satisfying cold pasta option.

Ingredients

Pasta

12 oz rotini pasta (tricolor or regular)

Vegetables

1 cup cherry tomatoes, halved
1 cup diced cucumber
1 cup chopped bell peppers (red, yellow, green mix)
½ cup black olives, sliced
½ cup red onion, finely chopped
1 cup shredded carrots

Dressing & Cheese

¾ cup Italian dressing (store-bought or homemade)
½ cup shredded Parmesan cheese
Salt & pepper to taste

Garnish

Fresh parsley or basil, chopped (for garnish)

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Instructions

Cook Pasta: Cook the rotini pasta according to the package directions until al dente. Once cooked, drain the pasta and rinse thoroughly under cold water to cool and stop the cooking process.
Combine Ingredients: In a large mixing bowl, combine the cooled pasta with halved cherry tomatoes, diced cucumber, chopped bell peppers, sliced black olives, finely chopped red onion, and shredded carrots.
Add Dressing: Pour the Italian dressing over the pasta and vegetable mixture. Toss everything thoroughly to ensure all ingredients are evenly coated with the dressing.
Add Cheese and Season: Add shredded Parmesan cheese to the salad, then season with salt and pepper to your taste. Toss again to distribute the cheese and seasoning uniformly.
Chill and Garnish: Refrigerate the pasta salad for at least 1 hour to allow the flavors to meld and the dish to chill. Before serving, garnish with freshly chopped parsley or basil for added freshness and color.

Notes

Great with feta cheese instead of Parmesan for a Greek-style variation.
Add grilled chicken or chickpeas to increase protein content.
Can be made up to 2 days in advance; flavors deepen overnight for enhanced taste.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Salad / Side Dish
Method: No-Cook
Cuisine: American / Mediterranean