Ingredients
– 12 oz (approximately 340 grams) multi-colored fusilli pasta (gluten-free noodles can be used as an alternative)
– 1/2 can large black olives, pitted and sliced into 2-3 slices each (about 20 olives)
– 1/2 small jar green olives, sliced into 2-3 slices each (about 20 olives)
– 1/2 medium cucumber, diced (English cucumbers recommended)
– 1 large beefsteak tomato or 3 Roma tomatoes, diced, or 1 cup halved cherry tomatoes
– 1 cup (240 ml) zesty Italian salad dressing (store-bought preferred for simplicity)
– 2 to 4 tablespoons salad seasoning (adjust to taste)
Instructions
1-Cook the pasta al dente following package instructions. Drain and rinse with cold water to cool.
2-In a large mixing bowl, combine the cooled pasta, black olives, green olives, diced cucumber, and tomatoes.
3-Add the Italian dressing and 2 tablespoons of seasoning, then mix thoroughly.
4-Taste and adjust by adding 1 to 2 more tablespoons of dressing and seasoning as needed.
5-Serve immediately or refrigerate to allow flavors to meld. If serving after refrigeration, add a little extra dressing to maintain consistency.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌾 Gluten-free pasta works well for dietary restrictions.
⏳ Allow the salad to sit overnight to deepen the flavors.
🍖 Add sliced pepperoni or salami for extra protein and flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180 calories
- Sugar: 3 grams
- Sodium: 300 milligrams
- Fat: 5 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 28 grams
- Fiber: 2 grams
- Protein: 5 grams
- Cholesterol: 0 milligrams