Ingredients
Method
Cook and cool the pasta
- Cook the rotini pasta according to package directions. Drain and rinse with cold water until the pasta is no longer hot.
Mix the salad
- Combine the rotini pasta, cherry tomatoes, cucumber, green bell pepper, red onion, and black olives in a large bowl. Fold until the vegetables are evenly distributed.
- Add Italian dressing, Parmesan cheese, and Italian seasoning, then toss to coat. Keep tossing until the pasta looks glossy and vegetables look lightly dressed.
Chill and serve
- Refrigerate for at least 2 hours to let the flavors develop. Cover the bowl so the surface doesn’t dry out.
- Toss again before serving and add more Italian dressing if needed. Serve when the salad looks evenly coated throughout.
Notes
For best texture, rinse the pasta with cold water thoroughly so it stops cooking and won’t clump. Store covered in the refrigerator up to 4 days; the pasta salad can be frozen only for short-term use because vegetables and dressing can break down after thawing—prefer making fresh for the best bite. If you want a lighter option, use a reduced-sodium Italian dressing and consider swapping half the Parmesan for nutritional yeast for a similar savory finish.