This easy cold pasta salad recipe is 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
- 14 ounces uncooked rotini pasta
- 2 cucumbers , chopped
- 0.75 cups pitted black olives , sliced
- ½ onion , finely chopped
- 10 cherrys tomatoes , quartered
- 1 cup Italian-style salad dressing
Instructions
-
1
Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain in a colander set in the sink; cool under cold running water.
-
2
Combine pasta, cucumbers, olives, onion, and tomatoes in a large bowl. Add Italian dressing; toss to combine. Cover and refrigerate before serving, at least 2 hours.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Mediterranean Seafood Salad
Black olives marry with the seafood fantastically, the unique dressing dazzles, and cheese pleases everyone.
Newfoundland Jigg's Dinner
Jigg's dinner is a traditional Newfoundland meal, comparable to corned beef and cabbage. Newfoundland is Canada's easternmost province and is also an island in the Atlantic. Make sure that the split peas are securely tied into a cloth bag (pudding bag), a dish towel, or cheesecloth. If they escape you will not have dinner — you will have pea soup!
Hot and Sour Slaw
Bok choy is in the cabbage family, and is very popular in China. In this recipe, it is shredded to resemble a coleslaw, but that is where the resemblance to that creamy classic ends. This dish is very spicy and full of flavor. It not only tastes great, but is strangely fun to eat. If you have chile paste, use 2 teaspoons of that instead of the red pepper flakes.