Ingredients
Scale
- 8 oz rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced
- 1 cup bell peppers (red, yellow, and green), chopped
- ¼ cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook the rotini pasta in boiling salted water until al dente, about 8–10 minutes. Drain and rinse under cold water.
- In a large bowl, combine the cooled pasta with cherry tomatoes, cucumber, and bell peppers.
- In a small bowl, whisk together olive oil and balsamic vinegar; season with salt and pepper.
- Pour the dressing over the pasta salad and toss gently until well-coated.
- Cover and refrigerate for at least one hour before serving to allow flavors to meld.
Notes
- Feel free to add crumbled feta or mozzarella pearls for extra flavor.
- Make it ahead—the flavor improves after chilling!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American