Ingredients
Scale
- 8 oz (225 g) elbow macaroni
- 1 cup (150 g) cherry tomatoes, halved
- 1 cup (150 g) cucumber, diced
- 1/2 cup (75 g) bell pepper, diced
- 1/2 cup (75 g) red onion, finely chopped
- 1/2 cup (75 g) black olives, sliced
- 1/4 cup (60 ml) Italian dressing
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the elbow macaroni according to package directions until al dente. Drain and rinse under cold water.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell pepper, red onion, and black olives.
- Pour the Italian dressing over the salad and toss to combine. Season with salt and pepper to taste.
- Chill in the refrigerator for at least 30 minutes before serving. Garnish with fresh basil.
Notes
- You can add grilled chicken or mozzarella for extra protein.
- Feel free to customize with your favorite vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 15 mg
Keywords: easy summer pasta salad, Italian dressing, summer recipes