Ingredients
- 12 oz pasta (rotini, fusilli, or penne)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell pepper, diced (any color)
- 1/2 cup red onion, thinly sliced
- 1 cup black olives, sliced
- 1 cup mozzarella cheese, cubed or shredded
- 1/2 cup Italian dressing (store-bought or homemade)
- Salt and pepper, to taste
- Fresh parsley or basil, for garnish (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
- Prepare the Vegetables: While the pasta is cooking, chop the cherry tomatoes, cucumber, bell pepper, red onion, and olives.
- Layer the Salad: In a large glass bowl or trifle dish, layer the ingredients as follows:
- Start with a layer of the cooled pasta.
- Add a layer of cherry tomatoes.
- Follow with cucumbers, bell peppers, and red onions.
- Add a layer of black olives and mozzarella cheese.
- Dress the Salad: Drizzle the Italian dressing over the top. Season with salt and pepper to taste.
- Repeat Layers: If your dish allows, repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
- Chill: Cover and refrigerate for at least 1 hour to allow the flavors to meld.
- Serve: Before serving, garnish with fresh parsley or basil if desired. Toss gently to combine the layers, then enjoy!
This layered pasta salad is perfect for potlucks, picnics, or as a refreshing side dish!