Pasta Salad

A bowl filled with colorful pasta salad featuring spiral pasta, cherry tomatoes, black olives, diced bell peppers, and chopped herbs, all lightly coated in dressing. The salad is presented on a neutral background, creating a fresh and inviting atmosphere

Description

A generous bowl of Pasta Salad that bursts with color, texture, and flavor. The foundation is al dente pasta—spirals, shells, or farfalle—each piece perfectly coated in a light, tangy dressing that glistens in the light. Scattered throughout are crisp, jewel-bright vegetables: cherry tomatoes halved, crunchy bell peppers in red and yellow, cucumber slices with delicate green skin, and maybe slivers of red onion adding a slight bite. Fresh herbs—basil, parsley—peek through, lending green flecks of fragrance. Creamy cubes or pearls of cheese (mozzarella or feta) introduce richness, balancing the crisp veggies. Occasionally you find salty bits—perhaps olives or capers—giving a briny contrast. The salad is tossed just enough that every forkful delivers pasta, veggies, cheese, herbs, and dressing in harmony. Cool, refreshing, and satisfying—it’s the kind of side dish that shines on warm afternoons, backyard BBQs, or as a make-ahead lunch.

Ingredient

Steps

  1. Gather all ingredients.
  2. Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 to 12 minutes; rinse under cold water and drain.
  3. Whisk Italian dressing and salad spice mix together until smooth. Combine pasta, tomatoes, bell peppers, and olives in a salad bowl.
  4. Pour dressing over salad and toss to coat.
  5. For the best flavor, refrigerate the pasta salad for 8 hours to overnight.
  6. Enjoy!