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Serving illustration of tri-color rotini, cucumber, tomatoes and black olives in a cream-colored bowl.
Veronica Wilson

Rogliano's Simple Pasta Salad

A chilled Italian pasta salad with tri-color rotini, crisp cucumber, grape tomatoes, black olives, and Rogliano's Authentic Italian Dressing.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 1 (12-ounce) box tri-color rotini
  • 1 large English cucumber cut into bite-size chunks
  • 1 pint grape tomatoes halved
  • 1 (6-ounce) can pitted black olives drained and halved
  • 3/4 cup Rogliano's Authentic Italian Dressing divided, plus more as needed
  • 1 cup cubed provolone or mozzarella pearls optional
  • 4 ounces sliced pepperoni quartered, optional

Method
 

  1. Cook rotini in salted water until al dente according to package directions.
  2. Drain, rinse briefly under cool water, and shake dry.
  3. Toss pasta with 1/4 cup Rogliano's so it does not stick.
  4. Fold in cucumber, tomatoes, olives, and any optional cheese or pepperoni.
  5. Add the remaining 1/2 cup Rogliano's, toss gently, and chill at least 30 minutes.
  6. Before serving, toss again and add a splash more dressing if the pasta has absorbed it.