Easy Pasta Salad with Fresh Veggies
A vibrant salad combining tri-color rotini pasta and a variety of fresh vegetables, perfect for any occasion.
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.
Notes
Serve this pasta salad cold or at room temperature. It pairs excellently as a side dish with grilled meats and sandwiches, or can be enjoyed alone. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 7gFat: 11gSaturated Fat: 3gSodium: 500mgFiber: 3gSugar: 4g
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