Boil 8 ounces rotini pasta in salted water for 9-11 minutes until al dente—bite one piece to check for slight firmness in the center. Drain pasta in a colander, then rinse under cold water for 30 seconds to stop cooking and remove surface starch.
8 oz rotini pasta
Chop vegetables into uniform ½-inch pieces while pasta cools—halve 1 cup cherry tomatoes, dice 1 cucumber and 1 bell pepper, thinly slice ½ small red onion, and slice ½ cup black olives. Keep pieces the same size for balanced texture.
1 cup cherry tomatoes, 1 medium cucumber, 1 whole bell pepper, 0.5 small red onion, 0.5 cup black olives
Mix cooled pasta with all chopped vegetables in a large bowl until evenly distributed. Add ½ cup Italian dressing and toss thoroughly so every piece is coated; dressing should cling to pasta, not pool.
8 oz rotini pasta, 1 cup cherry tomatoes, 1 medium cucumber, 1 whole bell pepper, 0.5 small red onion, 0.5 cup black olives, 0.5 cup Italian dressing
Cover bowl and chill in the fridge for 1-2 hours to let flavors meld and pasta absorb dressing. Stir once halfway through to redistribute dressing that settles.
Add 1 cup cubed mozzarella and ¼ cup chopped fresh basil right before serving—toss gently to avoid breaking cheese cubes. Taste and add more dressing or salt if needed.
1 cup mozzarella cheese, 0.25 cup fresh basil or parsley, 0.5 cup Italian dressing
