why make this recipe
Easy Pasta Salad with Fresh Veggies is a perfect dish for any occasion. Whether you’re throwing a summer BBQ, packing a picnic, or looking for a quick weeknight dinner, this salad is versatile and delicious. It combines the fun colors and textures of tri-color rotini pasta with a mix of fresh, crunchy vegetables. Plus, it’s simple to make and can be prepared ahead of time, making it a great option for busy days.
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 pasta according to the package instructions until it is al dente; do not add salt to the water.
- Drain the pasta and rinse it under cold water.
- In a large bowl, combine the pasta with the halved grape tomatoes, diced cucumber, chopped broccoli, yellow bell pepper, sliced olives, baby carrots, red onion, and parmesan cheese.
- Pour the Italian salad dressing over the pasta mixture, then toss everything together to evenly coat.
- Cover the bowl and chill the pasta salad for at least 30 minutes or up to one day.
- If needed, add a little more dressing before serving. Enjoy your pasta salad!
how to serve Easy Pasta Salad with Fresh Veggies
Serve this pasta salad cold or at room temperature. It works wonderfully as a side dish with grilled meats, sandwiches, or can be enjoyed on its own as a light meal. For added presentation, you can sprinkle a little more parmesan cheese on top before serving.
how to store Easy Pasta Salad with Fresh Veggies
Store any leftovers in an airtight container in the refrigerator. The salad will keep well for up to 3 days. If the salad is too dry after being in the fridge, you can add a little more dressing before serving.
tips to make Easy Pasta Salad with Fresh Veggies
- Use fresh vegetables for the best flavor and crunch.
- You can prepare the pasta salad a day ahead, making it a great make-ahead dish.
- Feel free to customize the salad by adding other vegetables or proteins like chicken or chickpeas.
variation
You can switch up the dressing by using a ranch or balsamic vinaigrette for a different flavor. Mixing in some fresh herbs, like basil or parsley, can also elevate the taste.
FAQs
1. Can I use a different type of pasta?
Yes, you can use any pasta you like! Penne or farfalle are great alternatives.
2. Is this salad good for meal prep?
Absolutely! This pasta salad stores well in the fridge and is perfect for meal prep.
3. Can I make it vegan?
Yes! Simply omit the parmesan cheese or use a vegan cheese alternative and make sure your salad dressing is vegan-friendly.
Easy Pasta Salad with Fresh Veggies
Ingredients
Pasta and Vegetables
- 12 oz tri-color rotini pasta
- 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
- 1.33 cups bottled Italian salad dressing (preferably Kraft)
Instructions
Preparation
- Cook the pasta according to the package instructions until it is al dente; do not add salt to the water.
- Drain the pasta and rinse it under cold water.
- In a large bowl, combine the pasta with the halved grape tomatoes, diced cucumber, chopped broccoli, yellow bell pepper, sliced olives, baby carrots, red onion, and parmesan cheese.
- Pour the Italian salad dressing over the pasta mixture, then toss everything together to evenly coat.
- Cover the bowl and chill the pasta salad for at least 30 minutes or up to one day.
- If needed, add a little more dressing before serving.