Easy Pasta Salad with Fresh Veggies
why make this recipe
Easy Pasta Salad with Fresh Veggies is a perfect dish for gatherings, lunch, or just a quick dinner. It’s refreshing, colorful, and packed with nutrients. Plus, it combines different textures and flavors that make each bite enjoyable. This recipe is easy to make and can be prepared in advance. It’s a great way to use fresh vegetables and can be modified to suit your taste.
how to make Easy Pasta Salad with Fresh Veggies
Ingredients:
- 1 (12 oz) box tri-color rotini pasta
- 1 pint grape tomatoes (halved)
- 1 1/2 cups diced English cucumber
- 1 1/2 cups tiny chopped broccoli florets
- 1 cup chopped yellow bell pepper
- 1 cup olives (sliced)
- 3/4 cup thinly sliced baby carrots
- 1/3 cup chopped red onion
- 1/2 cup finely shredded parmesan cheese
- 1 1/3 cups bottled Italian salad dressing (preferably Kraft)
Directions:
- Cook the tri-color rotini pasta according to the package instructions until it’s al dente. Avoid adding salt to the water.
- Once cooked, drain the pasta and rinse it under cold water.
- In a large mixing bowl, combine the cooled pasta, halved tomatoes, chopped broccoli, bell pepper, sliced olives, diced cucumber, sliced carrots, chopped red onion, and shredded parmesan cheese.
- Pour the Italian salad dressing over the ingredients in the bowl and toss everything together until it is evenly coated.
- Cover the bowl and chill the pasta salad in the refrigerator for at least 30 minutes or up to 1 day. If needed, add a little more dressing before serving. Enjoy your pasta salad!
how to serve Easy Pasta Salad with Fresh Veggies
Serve the Easy Pasta Salad with Fresh Veggies chilled or at room temperature. It’s great as a side dish or can be the main course, especially on hot days. You can also add grilled chicken or shrimp for a protein boost. Garnish with extra parmesan cheese or fresh herbs for added flavor.
how to store Easy Pasta Salad with Fresh Veggies
Store any leftover pasta salad in an airtight container in the refrigerator. It stays fresh for about 3 to 5 days. If the salad seems dry after storing, just add a little more dressing before serving.
tips to make Easy Pasta Salad with Fresh Veggies
- For extra flavor, let the salad sit in the fridge for a couple of hours before serving.
- Feel free to mix up the vegetables based on what you have available or prefer. Bell peppers, zucchini, and spinach work well too.
- Make it more filling by adding protein sources like chickpeas, grilled chicken, or cheese cubes.
variation
You can customize this pasta salad by changing the type of dressing. A balsamic vinaigrette or a creamy ranch dressing can give it a different taste. Also, consider adding cooked bacon bits or toasted nuts for some crunch.
FAQs
Q: Can I use a different type of pasta?
A: Yes, you can use any pasta shape you like, such as penne or farfalle. Just make sure to cook it until al dente.
Q: Is this pasta salad gluten-free?
A: To make it gluten-free, use gluten-free pasta and ensure that all other ingredients are also gluten-free.
Q: Can I make this pasta salad ahead of time?
A: Absolutely! This salad is perfect for making ahead. Just keep it refrigerated until you’re ready to serve.
Easy Pasta Salad with Fresh Veggies
Ingredients
Method
- Cook the tri-color rotini pasta according to the package instructions until it’s al dente. Avoid adding salt to the water.
- Once cooked, drain the pasta and rinse it under cold water.
- In a large mixing bowl, combine the cooled pasta, halved tomatoes, chopped broccoli, bell pepper, sliced olives, diced cucumber, sliced carrots, chopped red onion, and shredded parmesan cheese.
- Pour the Italian salad dressing over the ingredients in the bowl and toss everything together until it is evenly coated.
- Cover the bowl and chill the pasta salad in the refrigerator for at least 30 minutes or up to 1 day. If needed, add a little more dressing before serving.
Nutrition
Notes
Easy Pasta Salad with Fresh Veggies
Ingredients
Method
- Cook the tri-color rotini pasta according to the package instructions until it's al dente. Avoid adding salt to the water.
- Once cooked, drain the pasta and rinse it under cold water.
- In a large mixing bowl, combine the cooled pasta, halved tomatoes, chopped broccoli, bell pepper, sliced olives, diced cucumber, sliced carrots, chopped red onion, and shredded parmesan cheese.
- Pour the Italian salad dressing over the ingredients in the bowl and toss everything together until it is evenly coated.
- Cover the bowl and chill the pasta salad in the refrigerator for at least 30 minutes or up to 1 day. If needed, add a little more dressing before serving.
