# What You Need:
→ Pasta
01 - 12 ounces rotini or fusilli pasta (dry)
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1 medium 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 - Freshly ground black pepper, to taste
→ Optional add-ins
12 - 1/2 cup cubed mozzarella or feta cheese (optional)
13 - 1/4 cup grated Parmesan (optional)
# How To Make It:
01 - Bring a large pot of salted water to a rolling boil, add the pasta and cook until al dente according to package directions (about 8–10 minutes). Drain and rinse under cold running water to stop cooking and cool the pasta completely.
02 - While the pasta cooks, 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; transfer all vegetables to a large mixing bowl.
03 - Add the cooled pasta to the bowl of vegetables, pour the Italian dressing over the mixture and toss gently with salad tongs or a large spoon until evenly coated.
04 - Taste and season with salt and freshly ground black pepper; adjust dressing quantity if a wetter or drier consistency is preferred.
05 - If using, fold in cubed mozzarella or feta and/or grated Parmesan, tossing just until evenly distributed to avoid breaking delicate pieces.
06 - Cover and refrigerate for at least 30 minutes to allow flavors to meld; serve chilled with a final toss before plating.
