This easy salad is made with rotini pasta and easy chopped vegetables like cucumber, tomatoes, red onion and olives. All tossed together with an easy Italian salad dressing.
Cook the rotini pasta in a pot of boiling salted water according to the package instructions. Drain the pasta through a strainer and rinse it under cold water. Allow it to cool to room temperature before adding to the salad.
Wash and prep the vegetables: Slice the cucumber into rounds, then quarter them. Chop the tomatoes and remove seeds. Slice the red onion. Roughly chop the parsley. Drain the canned black olives.
Add all ingredients to a large salad bowl: cooked rotini pasta, chopped cucumber, chopped tomatoes, diced red onion, sliced black olives and chopped parsley.Pour the dressing over top and toss everything together. Place covered in the fridge to chill for 1 hour. Toss again just before serving.
Recipe Notes:
This salad can be refrigerated for 3-4 days after making it. Store it in an airtight container or a bowl covered with plastic wrap. For meal prep it can be stored in mason jars sealed with the lid.The veggies will lose some of their crispness over time. The longer you store the salad, the more the vegetables will become a bit soggy. You can use a store-bought Italian salad dressing or make your own using this recipe: