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A refreshing summer pasta salad combining crunchy vegetables with a zesty Italian dressing, perfect for gatherings and light meals.

Ingredients

Scale
  • 8 oz short pasta (your favorite variety)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red onion, finely chopped
  • 1 cup bell pepper, chopped
  • 1/2 cup black olives, sliced
  • 1/2 cup Italian dressing
  • 1 tsp garlic powder

Instructions

  1. Bring a large pot of water to a boil.
  2. Add 8 oz short pasta and cook until al dente according to package instructions; drain and let cool completely.
  3. In a large bowl, toss cherry tomatoes, cucumber, red onion, bell pepper, and black olives.
  4. Fold the cooled pasta into the vegetable mixture until evenly combined.
  5. Whisk Italian dressing with garlic powder in a small bowl.
  6. Drizzle the dressing over the pasta and vegetables and toss to coat evenly.
  7. Refrigerate the salad for at least 30 minutes to chill and let flavors meld before serving.

Notes

Cook pasta until al dente to avoid mushy texture., Chill salad at least 30 minutes for flavors to meld., Use fresh, firm vegetables for best texture and flavor., Optional add-ins: crumbled feta, grilled chicken strips, marinated artichokes, pesto, jalapeños, pine nuts, seasonal fruits, fresh herbs., Store leftovers in an airtight container in the refrigerator for up to 3 days., Do not freeze as fresh veggies lose crunch., For gluten-free, substitute pasta with gluten-free variety., For vegan version, use vegan Italian dressing and add chickpeas for protein.

Nutrition

Find it online: https://cookingcrumbs.com/addictive-crack-pasta-salad-the-perfect-summer-delight/