This cold pasta salad recipe is easy, quick to make, and great for brunch, luncheons, or whatever. I find that this salad is always popular at get-togethers and usually disappears rather quickly.
Ingredients
- uncooked rotini pasta: 14 ounces
- cucumbers: 2 piece (chopped)
- onion: 0.5 piece (chopped)
- cherry tomatoes, quartered: 10 piece
- pitted black olives: 0.75 cup (sliced)
- Italian-style salad dressing: 1 cup
Metric Conversion
Stages of cooking
-
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in pasta and return to a boil. Cook uncovered, stirring occasionally, until pasta is al dente, about 8 minutes. Drain and cool by running cold water over pasta in a colander set in the sink.
-
Combine pasta with cucumbers, onion, tomatoes, and olives in a large bowl. Pour Italian dressing over salad; stir to combine. Cover and refrigerate for at least 2 hours before serving.
