# What You'll Need:
→ Pasta
01 - 12 ounces rotini or fusilli (dry)
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1 red bell pepper, diced
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 (store-bought or homemade)
10 - Salt, to taste
11 - Black pepper, to taste
→ Optional add-ins
12 - 1/2 cup cubed mozzarella or feta
13 - 1/4 cup grated Parmesan
# Method:
01 - Bring a large pot of salted water to a boil, add 12 ounces dry rotini or fusilli and cook according to package directions until al dente, about 8–10 minutes.
02 - Drain pasta in a strainer and rinse thoroughly under cold running water until cooled to stop cooking and remove surface starch; drain well.
03 - In a large mixing bowl, combine the cooled pasta with halved cherry tomatoes, diced cucumber, diced red bell pepper, sliced red onion, sliced black olives, shredded carrots and chopped parsley.
04 - Pour 3/4 cup Italian dressing over the pasta and vegetables, toss gently to coat evenly, then season with salt and black pepper to taste.
05 - If using, fold in cubed mozzarella or feta and/or grated Parmesan, taking care not to break the cheese pieces while tossing.
06 - Cover and refrigerate for at least 30 minutes to allow flavors to meld; serve chilled.
