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  • Tanika

TRI-COLOR PASTA SALAD

๐Ÿฅ—๐Ÿ…๐Ÿซ‘๐Ÿซ’ This veggie-packed dish is easy to make for lunch or as a side dish. The thing I love about this recipe is once it has been prepared, you can refrigerate it after, and when ready served it cold. Really great for meal prepping :)


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YIELD: 4

TOTAL TIME: 15 MINS

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INGREDIENTS


1 box (12 ounces) Tri-color Rotini pasta

2 cups cherry tomatoes

8 ounces can black olives sliced (drained and rinsed)

5 basil leaves cut into strips

1 red bell pepper

1 yellow bell pepper

1 cucumber (chopped)

1/2 teaspoon black pepper

1/2 teaspoon salt

Drizzle with your choice of dressing if desired


Optional: Parmesan cheese freshly grated and/or mozzarella cheese


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INSTRUCTIONS


1. Cook the pasta in a large pot of water. Drain water and place cooked pasta in a large serving bowl.


2. Add the chopped-up ingredients (tomatoes, olives, basil, and bell peppers) and toss to combine. Add some Italian dressing and/or your choice of cheese if desired.


3. Cover the bowl and refrigerate for at least 2 hours. Then season with salt and pepper before serving. Enjoy!


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More Recipes that you might like:


HEALTHY CABBAGE SALAD

Egg Tomato Salad with Olives



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