Rotini Pasta Salad with Cucumbers, Carrots, and Bell Peppers
A colorful, refreshing pasta salad with tender rotini, crisp vegetables, and a tangy dressing, perfect for quick meals or gatherings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
Ingredients
8 ounces rotini pasta, 1 cup cherry tomatoes halved, 1 cup cucumber diced, 1/2 cup red bell pepper diced, 1/2 cup yellow bell pepper diced, 1/4 cup red onion finely chopped, 1/2 cup black olives sliced, 1/2 cup cubed mozzarella cheese, 1/4 cup grated Parmesan cheese, 1/4 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 clove garlic minced, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon dried oregano, 2 tablespoons chopped fresh parsley
Instructions
1. Cook pasta according to package instructions, drain, and rinse under cold water. 2. Prepare vegetables: halve tomatoes, dice cucumber and bell peppers, chop onion, slice olives, cube mozzarella. 3. Whisk dressing: olive oil, vinegar, mustard, honey, garlic, salt, pepper, oregano. 4. Combine pasta and vegetables, pour dressing, and toss gently. 5. Fold in cheeses and parsley. 6. Chill for 30 minutes before serving.
Notes
Adjust vegetables or cheese as desired. Store in airtight container for up to 3 days. Add protein for a more filling salad. Avoid freezing.