Easy Pasta Salad with Fresh Veggies
A refreshing and colorful pasta salad packed with fresh vegetables and nutrients, perfect for gatherings, lunch, or a quick dinner.
Ingredients
Main Ingredients
- 1 box 12 oz tri-color rotini pasta Cooked al dente
- 1 pint grape tomatoes (halved)
- 1.5 cups diced English cucumber
- 1.5 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)
Instructions
Preparation
- 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.
Notes
Serve chilled or at room temperature. Great as a side dish or main course. Add grilled chicken or shrimp for a protein boost. Garnish with extra parmesan cheese or fresh herbs for added flavor. Store leftovers in an airtight container in the refrigerator for 3-5 days.