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Colorful and fresh Pasta Salad Cups served on a table, ideal for gatherings.

Pasta Salad Cups

These bite-sized Pasta Salad Cups feature chilled rotini pasta loaded with fresh vegetables and zesty Italian dressing, making them perfect for potlucks, picnics, and easy appetizers.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 8 cups
Course: Appetizer, Side Dish
Cuisine: Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz rotini pasta (regular or gluten-free) Cooked until al dente.
  • 1 cup cherry tomatoes, halved
  • 1 cup diced cucumber Seeds removed if preferred.
  • 1/2 cup black olives, sliced
  • 1/4 cup chopped fresh parsley
  • 1/2 cup Italian dressing Store-bought or homemade.
  • to taste salt and pepper

Method
 

Preparation
  1. Bring a large pot of salted water to a boil.
  2. Add the rotini and cook until al dente, about 8–10 minutes. Taste to check doneness.
  3. Drain the pasta, rinse thoroughly under cold running water to stop cooking, and drain again to avoid excess water.
  4. While the pasta cools, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, slice the black olives, and chop the parsley.
  5. In a large bowl, combine the cooled pasta with the tomatoes, cucumber, olives, and parsley.
Mixing and Serving
  1. Pour the Italian dressing over the salad and gently toss until everything is evenly coated. Season with salt and pepper to taste.
  2. Spoon the pasta salad into small clear plastic cups. Cover and refrigerate for at least 30 minutes until well chilled, then serve cold.

Notes

Can be made ahead of time and stored in an airtight container for up to 3-4 days. Dress separately if storing longer than a few hours to maintain texture.