Ingredients
Scale
- 16 oz Tri-color Rotini or Fusilli pasta
- 1 cup Fresh mozzarella pearls
- 1 pint Cherry tomatoes, halved
- 2 cups Fresh baby spinach, chopped
- 1/2 cup Red onion, finely diced
- 1/2 cup English cucumber, quartered and sliced
- 1/4 cup Fresh parsley, chopped
- 1/2 cup Sliced black olives or kalamata olives
- 1 cup Zesty Italian dressing (store-bought or homemade)
- 2 tablespoons Balsamic glaze (for drizzling)
- 1/4 cup Grated Parmesan cheese
- Salt and black pepper to taste
- Optional: 1/4 cup dried cranberries for a sweet festive pop
Instructions
- Bring a large pot of salted water to a rolling boil. Add the tri-color rotini and cook according to the package instructions until it reaches “al dente” texture. Avoid overcooking the pasta, as it will soften further while marinating in the dressing. Once cooked, drain the pasta and immediately rinse it under cold running water to stop the cooking process and remove excess starch.
- While the pasta cools, prepare your fresh ingredients. Slice the cherry tomatoes in half and finely dice the red onion. Chop the baby spinach into bite-sized ribbons. Using an English cucumber is best because it has fewer seeds and a thinner skin, adding a perfect crunch to every bite. Place all the chopped vegetables into a very large mixing bowl.
- Add the cooled pasta to the large bowl with the vegetables. Toss in the mozzarella pearls, olives, and chopped parsley. Pour about three-quarters of the Italian dressing over the mixture. Use a large spoon or spatula to fold everything together gently until every piece of pasta and vegetable is coated. Season with salt, pepper, and the grated Parmesan cheese.
- Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. Place it in the refrigerator for at least 2 hours, though overnight is even better. This chilling period allows the pasta to absorb the flavors of the dressing and the spices to develop fully.
- Just before serving, take the salad out of the fridge. Give it a quick toss. If the pasta has absorbed too much liquid and looks dry, add the remaining quarter cup of dressing. Drizzle the top with balsamic glaze and sprinkle with extra parsley or dried cranberries for that final festive touch.
- Cook Time: 30 minutes