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Cold Pasta Salad Cups with Italian Dressing & Veggie Crunch

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These Cold Pasta Salad Cups are a vibrant and refreshing dish perfect for summer gatherings. Packed with colorful veggies and a zesty Italian dressing, they offer a delightful crunch in every bite.

Ingredients

Scale
  • 8 ounces (about 2 cups) of rotini pasta (or any pasta of your choice)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 cup bell peppers (red, yellow, or orange), diced
  • 1/2 cup red onion, finely chopped
  • 1 cup black olives, sliced (optional)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped (for garnish)
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey (or maple syrup for a vegan option)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded carrots
  • 1 cup celery, diced
  • 1 cup snap peas, sliced
  • 1 cup crispy tortilla strips or crushed tortilla chips (for added crunch)

Instructions

  1. Start by cooking the pasta: In a large pot, bring salted water to a rolling boil. Add 8 ounces of rotini pasta and cook for exactly 8-10 minutes until al dente—firm but not hard. Stir occasionally to prevent sticking.
  2. While the pasta cooks, prepare your veggies: Dice the cucumber, bell peppers, and red onion, and halve the cherry tomatoes. Set them aside in a large mixing bowl.
  3. Make the Italian dressing: In a medium bowl, whisk together 1/2 cup olive oil, 1/4 cup red wine vinegar, 1 tablespoon Dijon mustard, and 1 tablespoon honey. Add the minced garlic, dried oregano, dried basil, salt, and black pepper. Whisk until well combined.
  4. Once the pasta is ready, drain it in a colander and rinse under cold water to stop the cooking process. Make sure it feels cool to the touch.
  5. Add the cooled pasta to the bowl with the chopped vegetables. Toss in the sliced black olives, shredded mozzarella, and grated Parmesan cheese. Pour the dressing over the mixture and gently toss until everything is evenly coated.
  6. For the Veggie Crunch Mix, in a separate bowl, combine shredded carrots, diced celery, and sliced snap peas. Just before serving, sprinkle this mix on top of the pasta salad for added texture and crunch.
  7. Spoon the salad into individual cups or bowls, garnishing with fresh parsley. Serve immediately for the best flavor, or cover and refrigerate for up to 2 hours to let the flavors meld.

Nutrition

Keywords: Be careful not to overcook the pasta; it should be al dente to maintain the best texture. Store the Veggie Crunch Mix separately and add it just before serving to maintain its crisp texture.

Find it online: https://softtasty.com/cold-pasta-salad-cups-with-italian-dressing-veggie-crunch/