Pasta Salad Cups

A vibrant and refreshing pasta salad perfect for warm-weather gatherings, filled with cherry tomatoes, cucumbers, olives, and zesty Italian dressing.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Total Time 30

Servings: 4 servings

Course: Appetizer, Side Dish

Cuisine: Italian, Mediterranean

Calories: 250

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

8 oz rotini pasta Cook until al dente.
1 cup cherry tomatoes, halved Opt for ripe tomatoes for best flavor.
1 cup diced cucumber Use crisp cucumbers for added crunch.
1/2 cup black olives Can substitute with pitted green olives.
1/4 cup chopped fresh parsley Add freshness to the salad.
1/2 cup Italian dressing Taste and adjust the flavor as desired.
to taste Salt and pepper Season as needed.

Method

Preparation

Boil the rotini pasta in salted water until it's al dente, about 8-10 minutes.
Drain the pasta and rinse it under cold water to stop the cooking process.
Chop the cherry tomatoes, cucumber, olives, and parsley into bite-sized pieces.
In a large mixing bowl, combine the cooled pasta with the chopped vegetables and parsley.
Pour the Italian dressing over the mixture and toss gently until everything is evenly coated.
Season with salt and pepper as needed, and add more dressing if desired.
Portion the pasta salad into small clear plastic cups, then refrigerate until ready to serve.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 5gFat: 5gSaturated Fat: 1gSodium: 400mgFiber: 2gSugar: 3g

Notes

This pasta salad can be made ahead of time and served cold. Store in airtight containers in the fridge and consume within 3 days for optimal freshness.

Tried this recipe?