1/2 cup sliced black olives
1/4 cup chopped fresh parsley
1/2 cup creamy Italian dressing
Salt and pepper to taste
Directions
Cook the spiral pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
In a large mixing bowl, combine the cooked pasta, shredded carrots, cherry tomatoes, red bell pepper, black olives, and parsley.
Pour the creamy Italian dressing over the pasta and vegetables. Toss gently to coat all ingredients evenly.
Season with salt and pepper to taste, and toss again to combine.
Transfer the salad to a serving bowl, mounding it slightly in the center for presentation.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Variations & Tips
For a healthier version, substitute the creamy Italian dressing with a vinaigrette made from olive oil, lemon juice, and Dijon mustard. Add protein by incorporating grilled chicken, shrimp, or chickpeas. For a Mediterranean twist, include feta cheese and sun-dried tomatoes. You can also experiment with different herbs such as basil or dill for a unique flavor profile. If you prefer a gluten-free option, use gluten-free pasta.
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