# What You'll Need:
→ Pasta
01 - 12 ounces dry rotini or fusilli pasta
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1 red bell pepper, diced (about 1 cup)
05 - 1/2 cup red onion, thinly sliced
06 - 1/2 cup black olives, sliced
07 - 1/2 cup shredded carrots
08 - 1/4 cup fresh parsley, chopped
→ Dressing
09 - 3/4 cup Italian dressing
10 - Salt and black pepper, to taste
→ Optional add-ins
11 - 1/2 cup cubed mozzarella or crumbled feta
12 - 1/4 cup grated Parmesan
# Method:
01 - Bring a large pot of salted water to a rolling boil. Add 12 ounces dry rotini and cook according to package directions until al dente, about 8–10 minutes.
02 - Drain pasta in a colander, then rinse thoroughly under cold running water to stop cooking and cool the pasta completely; shake off excess water.
03 - While the pasta cools, halve the cherry tomatoes, dice the cucumber and red bell pepper, thinly slice the red onion, slice the olives, shred the carrots and chop the parsley.
04 - In a large mixing bowl, combine the cooled pasta with the prepared vegetables and chopped parsley; toss gently to distribute evenly.
05 - Pour 3/4 cup Italian dressing over the pasta mixture and toss until evenly coated. Taste and adjust seasoning with salt and freshly ground black pepper.
06 - If using, fold in cubed mozzarella or crumbled feta and sprinkle grated Parmesan, tossing lightly to combine.
07 - Cover the bowl and refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled.
