STEP 1. <\/strong>Start by cooking half a pound of rotini pasta according to the package directions. Drain the pasta and rinse it under cold running water. Let it sit and drain while you prepare the rest of the salad.<\/p>\n\n
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Pro Tip<\/h3>\n You\u2019ll need a large mixing bowl to hold the salad. Add each of the ingredients to the bowl as you work. Amounts are just a guideline. Add more or less as you prefer.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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STEP 2.<\/strong> Peel, chop, and seed a large tomato. Peel the cucumbers and cut them into small cubes. Remove the stems, ribs, and seeds from the sweet peppers, chop them, and add them to the bowl. Cut the roasted red bell pepper into about \u00bd\u201d pieces and add it, too. Finely chop the celery and green onions, adding them to the bowl with the other vegetables. Last, stack up the basil leaves, roll them up like a little cigar, and cut crosswise into ribbon-like shreds. Add to the bowl.<\/p>\n<\/div>\n\n
STEP 3.<\/strong> Add the cool, well-drained pasta to the bowl.<\/p>\n<\/div>\n<\/div>\n\n
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Pro Tip<\/h3>\n Don\u2019t use too much celery since it has a really strong taste and can overpower the entire salad if you aren\u2019t careful.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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STEP 4.<\/strong> Pour over the dressing. Add the salt and pepper. <\/p>\n<\/div>\n\n
STEP 5.<\/strong> Toss everything together until well mixed.<\/p>\n<\/div>\n<\/div>\n\n
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\nDo your best to chop the ingredients in similarly sized pieces for the best presentation and texture in the salad.<\/li>\n Use pickling cucumbers for their crispness and summer-like flavor.<\/li>\n Adjust the amount of dressing according to your preferences, but don\u2019t overload the salad.<\/li>\n Experiment with different dressings to customize the flavor.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n
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If you have leftovers, store them in an airtight container in the refrigerator. It will stay fresh for up to three days. Before serving again, give it a good toss to redistribute the dressing and flavors.<\/p>\n<\/div>\n<\/div>\n
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How to Make Ahead<\/h2>\n Prepare the pasta salad up to 24 hours ahead of time and refrigerate it until serving. Serve cold or at room temperature.<\/p>\n<\/div>\n<\/div>\n
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How to Serve<\/h2>\n\nServe as a side dish alongside grilled chicken, fish, shrimp, steaks, or burgers.<\/li>\n Pack it up for a picnic or potluck and enjoy it outdoors.<\/li>\n Create a refreshing lunch by pairing it with a light soup or sandwich.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
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More Recipes You\u2019ll Like<\/h2>\n <\/div>\n<\/div>\n
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Have a question or thought to share?<\/h3>\n If you have a question about the recipe or if you\u2019ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.<\/p>\n
Thank you for stopping by. It means a lot to have you here.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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Recipe<\/h2>\n\n
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\n\nCook the rotini according to the package directions. Drain and rinse well under cold running water. Let the rotini drain while preparing the remaining ingredients.<\/p>\n
8 ounces rotini pasta<\/span><\/p>\n<\/li>\n\nAdd ingredients to a large mixing bowl as you work. Peel, chop and seed a large tomato. Peel the cucumbers and cut into small cubes. Remove the stems and seeds from the sweet peppers, chop them and add to the bowl. Cut the roasted red bell pepper into about 1\/2\u201d pieces and add it, too. Finely chop the celery and green onions adding them to the bowl with the other vegetables. Stack the basil leaves, roll up and cut crosswise into ribbon-like shreds. Add to the bowl.<\/span><\/p>\n1 large tomato, <\/span>2 medium pickling cucumbers, <\/span>5 small sweet peppers, <\/span>1 roasted red bell pepper, <\/span>2 ribs celery, <\/span>3 green onions, <\/span>4 large basil leaves<\/span><\/p>\n<\/li>\n\nAdd the cool, drained pasta to the bowl.<\/p>\n<\/li>\n
\nPour over the dressing. Add the salt and pepper.<\/span><\/p>\n\u2154 cup Italian or other Mediterranean-type dressing, <\/span>\u00bd teaspoon salt, <\/span>\u00bd teaspoon black pepper<\/span><\/p>\n<\/li>\n\nToss everything together until well mixed.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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\nTry to chop the ingredients in similarly sized pieces for the best presentation and texture in the salad.<\/li>\n Adjust the amount of dressing according to your preferences, but don\u2019t overload the salad.<\/span><\/li>\nExperiment with different dressings to customize the flavor.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
Serving <\/span>1<\/span>Calories <\/span>174<\/span>kcal<\/span><\/span>Carbohydrates <\/span>28<\/span>g<\/span><\/span>Protein <\/span>5<\/span>g<\/span><\/span>Fat <\/span>5<\/span>g<\/span><\/span>Saturated Fat <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat <\/span>1<\/span>g<\/span><\/span>Trans Fat <\/span>1<\/span>g<\/span><\/span>Sodium <\/span>417<\/span>mg<\/span><\/span>Potassium <\/span>302<\/span>mg<\/span><\/span>Fiber <\/span>2<\/span>g<\/span><\/span>Sugar <\/span>5<\/span>g<\/span><\/span>Vitamin A <\/span>862<\/span>IU<\/span><\/span>Vitamin C <\/span>30<\/span>
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