Ingredients
12 oz pasta (rotini, fusilli, or penne)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup bell pepper, diced (any color)
1/2 cup red onion, thinly sliced
1 cup black olives, sliced
1 cup mozzarella cheese, cubed or shredded
1/2 cup Italian dressing (store-bought or homemade)
Salt and pepper, to taste
Fresh parsley or basil, for garnish (optional)
Instructions
Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
Prepare the Vegetables: While the pasta is cooking, chop the cherry tomatoes, cucumber, bell pepper, red onion, and olives.
Layer the Salad: In a large glass bowl or trifle dish, layer the ingredients as follows:
Start with a layer of the cooled pasta.
Add a layer of cherry tomatoes.
Follow with cucumbers, bell peppers, and red onions.
Add a layer of black olives and mozzarella cheese.
Dress the Salad: Drizzle the Italian dressing over the top. Season with salt and pepper to taste.
Repeat Layers: If your dish allows, repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
Chill: Cover and refrigerate for at least 1 hour to allow the flavors to meld.
Serve: Before serving, garnish with fresh parsley or basil if desired. Toss gently to combine the layers, then enjoy!
