Pasta Salad with Italian Dressing
User Reviews
5
Pasta Salad with Italian Dressing
Description
Pasta Salad with Italian Dressing begins by cooking and cooling rotini pasta, which is then coated in most of the Italian dressing to absorb flavor. Adding thinly sliced red and green bell peppers and red onion ensures every bite has fresh vegetable crunch and color. Grated Parmesan cheese contributes a savory and slightly salty note.
Partially chilling the salad allows flavors to meld, making it more integrated and enjoyable. Just before serving, fresh baby spinach is mixed in with any reserved dressing, maintaining its crispness and freshness without wilting prematurely.
Taste adjustments with salt and pepper help balance the salad, accommodating personal preferences and seasoning needs. This pasta salad travels well for picnics and potlucks and benefits from quality dressing and careful vegetable slicing to distribute ingredients evenly.
The notes advise using high-quality dressing, soaking some onions to reduce sharpness, and choosing appropriate pasta types for the best texture after chilling.
Ingredients
- 12 oz. rotini pasta or fusilli
- 1 cup Italian dressing store-bought or homemade
- 1 red bell pepper thinly cut into 1-inch slices
- 1 green bell pepper thinly cut into 1-inch slices
- ½ red onion thinly cut into 1-inch slices
- ½ cup Parmesan Cheese grated
- ¼-½ tsp. salt plus more to taste
- ¼ tsp. black pepper plus more to taste
- 3 cups baby spinach
Instructions
- Cook pasta according to package directions. Drain in a colander and rinse under cool running water.
- Once pasta is cooled to room temperature, combine it with ¾ cup of Italian dressing in a large bowl. Toss until well coated. Reserve the remaining dressing in the refrigerator.
- Add bell peppers, onion, Parmesan cheese, salt and pepper to taste. Toss until all ingredients are well combined.* Refrigerate pasta salad for 2-4 hours, or until chilled.
- Just before serving pour in reserved ¼ cup of Italian dressing and mix in spinach leaves. Serve with an additional sprinkle of Parmesan cheese, if desired.
Notes
- Use a high-quality Italian dressing or make your own to ensure a balanced and flavorful salad.
- Thinly slice vegetables evenly to distribute flavors and textures throughout the salad.
- Soak red onions in ice water for 10-15 minutes before use to mellow their bite.
- Prepare the salad at least 4 hours ahead to allow dressing to soak into the pasta and meld flavors.
- Add reserved dressing and fresh spinach just before serving to keep the greens crisp.
- Ideal pasta shapes include penne, rotini, or fusilli; avoid very small or long-shaped pasta.
- For gluten-free versions, opt for quinoa or rice-based pasta to prevent breakdown during refrigeration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 49g | 16% |
| Protein | 11g | 22% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 11mg | 4% |
| Sodium | 822mg | 34% |
| Potassium | 238mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 3165IU | 63% |
| Vitamin C | 53.4mg | 59% |
| Calcium | 166mg | 17% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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