# What You Need:
→ Pasta
01 - 12 oz rotini or fusilli pasta (about 3 cups dry)
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, peeled or unpeeled and diced
04 - 1 red bell pepper, seeded and diced
05 - 1/2 cup red onion, thinly sliced
06 - 1/2 cup pitted black olives, sliced
07 - 1/2 cup shredded carrots
08 - 1/4 cup fresh flat-leaf parsley, finely chopped
→ Dressing & Seasoning
09 - 3/4 cup Italian dressing (store-bought or homemade)
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
→ Optional add-ins
12 - 1/2 cup mozzarella, cubed, or 1/2 cup feta, cubed
13 - 1/4 cup finely grated Parmesan
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add the rotini and cook until al dente according to package timing, typically 8–10 minutes. Drain in a colander and rinse under cold running water to stop cooking and cool the pasta thoroughly.
02 - While the pasta cools, halve the cherry tomatoes, dice the cucumber and bell pepper, thinly slice the red onion, slice the olives, shred the carrots and chop the parsley. Combine all vegetables in a large mixing bowl.
03 - Add the cooled pasta to the bowl with vegetables. Pour the Italian dressing over the mixture and toss gently with salad tongs or a large spoon until components are evenly coated. Taste and adjust seasoning with salt and freshly ground black pepper.
04 - If using cheese, fold in cubed mozzarella or feta and/or grated Parmesan just before chilling to preserve texture. Toss lightly to distribute evenly.
05 - Cover and refrigerate for at least 30 minutes to allow flavors to marry. Serve chilled or slightly cold.
