Description
A colorful and refreshing garden pasta salad, perfect for any gathering.
Ingredients
Scale
- 12 oz tricolored garden rotini pasta
- 2/3 cup green bell pepper (medium diced)
- 2/3 cup red bell pepper (medium diced)
- 1/3 cup red onion (diced)
- 2/3 cup cherry tomatoes (halved)
- ½ cup English cucumber (diced)
- ½ cup Colby jack cheese (cubed)
- ½ cup mild cheddar cheese (cubed)
- 1 teaspoon oregano
- ½ teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- 15 oz zesty Italian dressing
Instructions
- Cook the rotini in salted water until al dente according to package directions. Drain and rinse under cold water to stop the cooking process.
- While pasta is cooking, in a large bowl add green bell pepper, red bell pepper, red onion, cherry tomatoes, English cucumber, Colby Jack cheese, and mild cheddar cheese.
- Add cooked pasta along with oregano, garlic powder, smoked paprika, and black pepper. Start by pouring in half of the Italian dressing and toss until everything is well coated. Add more (up to the full bottle) if you prefer a more saturated salad.
- Cover and refrigerate for at least 1 hour or longer before serving.
Notes
- For optimal flavor, let the salad chill for several hours before serving.
- You can customize the vegetables based on your preference or seasonal availability.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg