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Simple and easy to make. Great for brunch, luncheons, or whatever. I find that this salad is always popular at get-togethers and usually disappears rather quickly.


14 ounces uncooked rotini pasta
2 cucumbers
chopped 1/2 onion, finely chopped
10 cherry tomatoes, quartered
3/4 cup pitted black olives, sliced
1 cup Italian-style salad dressing


Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain and cool by running cold water over the pasta in a colander set in the sink.

Combine cooked and cooled pasta with the cucumbers, onion, tomatoes, and olives in a large bowl. Pour the Italian dressing over the salad and stir to combine. Cover and refrigerate for at least two hours before serving.