Pasta Salad Recipe
This vibrant summer pasta salad bursts with fresh flavors, making it the perfect addition to any warm-weather gathering. With colorful veggies and a zesty dressing, it’s both refreshing and satisfying.
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Servings: 8 servings
Ingredients
- 1 pound tri-colored spiral pasta
- 1 2.25 ounce can black olives, chopped
- 1 red bell pepper diced
- 1 green bell pepper chopped
- ½ yellow bell pepper chopped
- 2 cups cherry tomatoes diced
- 6 tablespoons salad seasoning mix
- 1 16 ounce bottle Italian-style salad dressing
Instructions
- Start by gathering all the necessary ingredients.
- In a large pot, bring salted water to a rolling boil. Cook the pasta in the boiling water, stirring now and then, for about 10 to 12 minutes, or until al dente. Once done, drain the pasta and rinse under cold water to cool it down.
- In a separate bowl, whisk together the Italian dressing and salad seasoning mix until the mixture is smooth and well combined.
- Next, in a large salad bowl, mix the cooled pasta with the diced tomatoes, chopped bell peppers, and black olives.
- Pour the prepared dressing over the salad and gently toss everything together, ensuring that all the ingredients are evenly coated.
- For the best results, refrigerate the salad for at least 8 hours or overnight to allow the flavors to fully develop.
- Enjoy your refreshing summer pasta salad!