Description

This refreshing Pasta Salad with Italian Dressing is a colorful and flavorful dish perfect for summer gatherings or easy weeknight meals. Featuring rotini pasta tossed with crisp bell peppers, red onion, fresh baby spinach, and a zesty Italian dressing, it combines vibrant textures and tastes. The Parmesan cheese adds a savory, tangy finish that complements the wholesome ingredients, making this a delicious and light pasta salad that’s served chilled.

Ingredients

Scale

Pasta and Dressing

12 ounces rotini pasta (or fusilli)
1 cup Italian dressing (store-bought or homemade)

Vegetables and Cheese

1 red bell pepper, thinly cut into 1-inch slices
1 green bell pepper, thinly cut into 1-inch slices
½ red onion, thinly cut into 1-inch slices
3 cups fresh baby spinach leaves
½ cup grated Parmesan cheese

Seasonings

½ teaspoon salt
¼ teaspoon black pepper

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Instructions

Cook Pasta: Cook the rotini pasta according to the package directions until al dente. Drain the pasta in a colander and rinse thoroughly under cool running water to stop cooking and cool it down.
Toss with Dressing: Once the pasta is cooled to room temperature, transfer it to a large bowl and add ¾ cup of the Italian dressing. Toss gently until the pasta is well coated. Reserve the remaining ¼ cup of dressing by keeping it in the refrigerator for later use.
Combine Vegetables and Seasonings: Add the thinly sliced red and green bell peppers, red onion, grated Parmesan cheese, salt, and black pepper to the pasta bowl. Toss everything until the ingredients are evenly mixed and coated with dressing. Cover and refrigerate the salad for 2 to 4 hours to allow the flavors to meld and the salad to chill.
Add Spinach and Serve: Just before serving, pour in the reserved ¼ cup of Italian dressing and mix in the fresh baby spinach leaves. Toss lightly to combine. Serve the pasta salad chilled, with an optional extra sprinkle of Parmesan cheese on top for added flavor.

Notes

For best flavor, refrigerate the pasta salad for at least 2 hours before serving to let the ingredients marinate.
You can substitute rotini with any short pasta like fusilli or penne.
Using fresh Italian dressing ensures vibrant flavor; homemade versions work wonderfully.
To make this salad vegan, omit the Parmesan cheese or use a vegan cheese alternative.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.