If you're on the hunt for a refreshing and vibrant dish, this Full-Court Press Pasta Salad is your go-to. Packed with colorful veggies and creamy cheese, it's the perfect dish to bring a little sunshine to your table, whether it's for a picnic or a simple family dinner.
The rotini pasta serves as the heart of the salad, with its spirals catching all the delicious dressing and bits of goodness. Cherry tomatoes bring a burst of sweetness, perfectly balancing the salad's overall flavor. The crisp cucumber adds a refreshing crunch, while the red and yellow bell peppers offer a sweet and slight tanginess. Red onion is finely chopped to provide a subtle zing without overpowering the other flavors. Black olives add a touch of saltiness, complementing the creamy mozzarella cheese cubes. Parmesan cheese gives an added layer of savory richness. Finally, the fresh basil and parsley infuse the salad with a fragrant herbaceous note, perfectly tying everything together.
This pasta salad is a fantastic side dish for grilled meats like chicken or steak. It also pairs wonderfully with a crusty loaf of bread or garlic bread for a more filling meal. For a lighter fare, serve it alongside a simple green salad.
First up, get your pasta going. Boil your rotini pasta in a large pot of salted water, making sure to cook it until it's al dente — this usually takes about 8 to 10 minutes, but be sure to check your package instructions. Once done, drain it and give it a quick rinse under cold water to stop the cooking process and cool it down. This little trick keeps it from getting mushy in the salad.
While the pasta is cooling, grab a large mixing bowl and start adding your veggies and cheese. Toss in those halved cherry tomatoes, diced cucumber, and both the red and yellow bell peppers. Add the finely chopped red onion and sliced black olives next. Don't forget the cubed mozzarella cheese and grated parmesan cheese. These little chunks of cheese are going to melt slightly into the dressing and create an irresistible texture.
Now, fold in the cooled pasta with the veggie-cheese mixture. Pour in the Italian dressing — about half a cup should do it — and gently toss everything together. You want all those flavors to mingle without turning the salad into a mushy mess. Season with salt and pepper to your liking.
Finally, sprinkle in the chopped fresh basil and parsley. Toss lightly once more to evenly distribute the herbs, then cover the bowl with a lid or some cling wrap. Let it chill in the refrigerator for at least 30 minutes. This chilling time is crucial as it allows all those wonderful flavors to meld together beautifully.
Share