Ingredients
Scale
- 12 oz tricolored garden rotini pasta
- 2/3 cup green bell pepper, medium diced
- 2/3 cup red bell pepper, medium diced
- 1/3 cup red onion, diced
- 2/3 cup cherry tomatoes, halved
- ½ cup English cucumber, diced
- ½ cup Colby Jack cheese, cubed
- ½ cup mild cheddar cheese, cubed
- 1 teaspoon oregano
- ½ teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- 15 oz zesty Italian dressing
Instructions
- Cook the rotini in salted water until al dente, following the package instructions. Drain and rinse under cold water to halt cooking.
- In a large bowl, combine green bell pepper, red bell pepper, red onion, cherry tomatoes, English cucumber, Colby Jack cheese, and mild cheddar cheese.
- Add the cooked pasta to the vegetables and cheeses, then sprinkle with oregano, garlic powder, smoked paprika, and black pepper. Pour in half of the Italian dressing and mix until all ingredients are coated. Adjust with more dressing if desired.
- Cover and refrigerate for at least 1 hour before serving.
Notes
For additional flavor, allow the salad to marinate overnight before serving.
Feel free to customize the vegetables based on your preferences or what you have on hand. Add olives or avocado for extra richness.
This salad is a great make-ahead option for gatherings or meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.