Ingredients
Method
Cooking and Preparation
- Begin by boiling the rotini pasta in salted water until it reaches an al dente texture, approximately 8-10 minutes.
- Drain the pasta and rinse it under cold water to stop the cooking process.
- Chop the cherry tomatoes, cucumber, black olives, and parsley into bite-sized pieces.
- In a large mixing bowl, combine the cooled pasta with the chopped vegetables and parsley.
- Drizzle the Italian dressing over the mixture and toss everything gently to coat evenly.
- Taste and season with salt and pepper, adjusting the dressing as necessary.
- Portion the pasta salad into small clear plastic cups with a spoon and refrigerate until you’re ready to serve.
Nutrition
Notes
Chill the salad before serving for enhanced flavors. Best enjoyed within 2-3 days when stored in the refrigerator. Avoid refreezing once thawed.