Step-by-Step Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the rotini pasta and cook until al dente, following the package instructions. Drain and rinse the pasta under cold water to stop the cooking process and cool it for the salad.
Step 2: Prep the Vegetables
While the pasta cools, prepare the fresh vegetables. Halve the cherry tomatoes, dice the yellow bell pepper, slice the cucumber into half-moons, and thinly slice the red onion. Add them all to a large mixing bowl.
Step 3: Build the Salad
To the bowl of vegetables, add the cooled pasta, sliced olives, grated Parmesan cheese, and chopped parsley. Sprinkle the mixture with dried oregano, garlic powder, salt, and pepper.
Step 4: Toss with Dressing
Pour the Italian dressing over the salad and toss gently to ensure everything is evenly coated. Adjust the seasoning if needed and add more dressing if you prefer it extra tangy.
Step 5: Let It Chill
Cover the salad and refrigerate it for at least 30 minutes before serving. This resting time allows the flavors to meld beautifully.
Step 6: Serve and Enjoy
Once chilled, give the salad a quick toss and serve. Garnish with additional parsley or Parmesan for an extra touch of freshness.
Tips from Mom’s Kitchen
- Go seasonal: Use the freshest vegetables available, or swap in seasonal veggies like zucchini, radishes, or snap peas.
- Make it hearty: Add grilled chicken, shrimp, or even cooked chickpeas for extra protein.
- Customize the dressing: Mom sometimes made her own Italian dressing with olive oil, red wine vinegar, Dijon mustard, garlic, and Italian seasoning for a homemade touch.
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