# What You'll Need:
→ Pasta
01 - 12 ounces rotini or fusilli pasta
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1 medium red bell pepper, diced
05 - 1/2 cup red onion, thinly sliced
06 - 1/2 cup black olives, sliced
07 - 1/2 cup shredded carrots
08 - 1/4 cup fresh parsley, chopped
→ Dressing
09 - 3/4 cup Italian dressing (store-bought or homemade)
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
→ Optional add-ins
12 - 1/2 cup cubed mozzarella or crumbled feta
13 - 1/4 cup grated Parmesan
# How to Make:
01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package directions. Drain and immediately rinse under cold water until the pasta is completely cool; drain well.
02 - While the pasta cools, halve the cherry tomatoes, dice the cucumber and red bell pepper, thinly slice the red onion, shred the carrots, slice the olives and chop the parsley.
03 - In a large mixing bowl, combine the cooled pasta with the cherry tomatoes, cucumber, red bell pepper, red onion, black olives, shredded carrots and parsley.
04 - Pour the Italian dressing over the pasta and vegetables. Toss gently and evenly to coat. Season with salt and freshly ground black pepper to taste, adjusting acidity or seasoning as needed.
05 - If using, fold in mozzarella or feta and sprinkle with grated Parmesan; toss once more to distribute evenly.
06 - Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled.
