Spring Pasta Salad with Italian Dressing
Brighten up your mealtime with this Spring Pasta Salad featuring a vibrant mix of fresh vegetables and zesty Italian dressing. Perfect for picnics, family gatherings, or a light lunch, this colorful salad bursts with flavor and is easy to prepare. Each bite offers a delightful crunch and a refreshing twist, making it an ideal dish for sunny days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 6 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Ingredients
Scale
- 8 oz fusilli pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers (mixed colors), diced
- ½ cup red onion, thinly sliced
- ½ cup Italian dressing (store-bought or homemade)
- ¼ cup freshly grated Parmesan cheese
- ¼ cup fresh basil leaves, chopped
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente. Drain and rinse under cold water.
- While the pasta cooks, chop the cherry tomatoes, cucumber, bell peppers, and red onion into bite-sized pieces.
- In a large bowl, combine cooled pasta with chopped vegetables. Pour in the Italian dressing until everything is lightly coated.
- Gently fold in the grated Parmesan cheese and chopped basil leaves.
- Toss everything together thoroughly and let the salad chill in the refrigerator for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 10mg
Keywords: Customize your salad by adding olives, sun-dried tomatoes, or grilled chicken for added protein. Allowing the salad to chill enhances flavor; consider preparing it a day ahead.