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Picnic-Perfect Grinder Pasta Salad

A vibrant pasta salad bursting with fresh vegetables, perfect for picnics and gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Italian, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Dressing
  • 12 oz rotini pasta Can substitute with fusilli or bowtie pasta.
  • 1/2 cup Italian dressing Store-bought or homemade.
Vegetables
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 cup bell peppers, diced (red, green, and yellow) Use a mix for color.
  • 1/2 cup red onion, finely chopped
  • 1/2 cup black olives, sliced
  • 1/2 cup mozzarella balls, halved or diced
  • 1/4 cup fresh parsley, chopped For garnish.
Seasoning
  • to taste salt
  • to taste pepper

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package directions until al dente (about 8-10 minutes). Drain and rinse under cold water to cool.
Preparing the Vegetables
  1. While the pasta cooks, dice the cucumbers, bell peppers, and red onion. Halve the cherry tomatoes and mozzarella balls.
Combining Ingredients
  1. In a large bowl, combine the cooled pasta, tomatoes, cucumbers, bell peppers, red onion, olives, and mozzarella.
Dressing the Salad
  1. Pour the Italian dressing over the salad and gently toss to combine all the ingredients. Season with salt and pepper to taste.
Garnishing
  1. Finish with a sprinkle of fresh parsley for a pop of color and flavor.
Chilling and Serving
  1. Let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld together. Serve cold or at room temperature, and enjoy!

Notes

This salad gets better with time, making it an excellent choice for meal prep! Prepare it up to 2 days ahead for the ultimate make-ahead dish.