# What You Need:
→ Pasta
01 - 12 oz rotini or fusilli pasta
→ 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 & Seasoning
09 - 3/4 cup Italian dressing
10 - Salt, to taste
11 - Black pepper, freshly ground, to taste
→ Optional add-ins
12 - 1/2 cup cubed mozzarella or feta cheese
13 - 1/4 cup grated Parmesan
# Step-by-Step Guide:
01 - Bring a large pot of salted water to a boil, add the pasta and cook according to package directions until just al dente. Reserve, drain in a colander and immediately rinse under cold water to halt cooking and cool the pasta.
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 to a large mixing bowl.
03 - Add the cooled, drained pasta to the bowl with the prepared vegetables and toss gently to combine without crushing the ingredients.
04 - Pour the Italian dressing over the pasta and vegetables, toss thoroughly to coat, then adjust seasoning with salt and freshly ground black pepper to taste.
05 - If using, fold in mozzarella, feta or grated Parmesan, cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled.
