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–+ servings
Light and healthy pasta salad

Easy Pasta Salad

Stacey Mincoff
This is an easy and versatile dish that can be made ahead and modified in many ways.
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Cuisine Italian
Servings 10

Ingredients
 
 

  • 12 Ounces Tri-Color Rotini Pasta
  • 16 Ounces Cherry Tomatoes (or any tomato cut up into about the same size)
  • 1 Large Cucumber
  • 1 Medium Red Onion
  • 8 Ounces Italian Salad Dressing
  • 10 Ounces Queso Fresco Mexican Cheese (or Feta or Cheddar)
  • Salt and Pepper to Taste

Instructions
 

  • Boil pasta per package instructions. I like mine a little al dente, so I usually cut 1 or 2 minutes off the suggested boiling time. Plus, this will help if the salad is being made in advance. You don’t want soggy, mushy pasta.
  • Cut the cherry tomatoes in quarters.
  • Slice the cucumber in about 1/4” - 3/8” thick then quarter those slices.
  • Slice onions about the same size.
  • Toss all in a large bowl, crumble cheese on top, add dressing, salt and pepper, stir and enjoy.

Notes

You can really add or delete just about anything in this dish. You can add summer sausage, shrimp, chicken, artichoke hearts, black olives, bell peppers, etc. Be creative. Make it your own. This is just a base recipe.
Tried this recipe?Let us know how it was!