Description
There is something about a big bowl of pasta salad with veggies that just feels like summer. It is colorful, refreshing, incredibly easy to throw together, and perfect for cookouts, meal prep, or a quick side dish.
Ingredients
Scale
- 1 box (12 oz) tri-color rotini pasta
- 1 pint grape tomatoes, halved
- 1 1/2 cups diced English cucumber
- 1 1/2 cups tiny broccoli florets
- 1 cup chopped yellow bell pepper
- 1 cup sliced olives
- 3/4 cup thinly sliced baby carrots
- 1/3 cup chopped red onion
- 1/2 cup finely shredded parmesan cheese
- 1 1/3 cups Italian salad dressing
Instructions
- Bring a large pot of water to a boil.
- Cook the tri-color rotini to al dente according to the package directions.
- Drain the pasta and rinse under cold water until fully cooled.
- Add the cooled pasta to a large bowl.
- Add the grape tomatoes, English cucumber, broccoli florets, yellow bell pepper, olives, baby carrots, red onion, and parmesan cheese.
- Gently toss everything together until evenly combined.
- Pour the Italian dressing over the pasta salad.
- Toss well until the pasta and vegetables are evenly coated.
- Cover the bowl and refrigerate for at least 30 minutes before serving.
- Before serving, toss again and add a splash more dressing if the salad looks dry.
Notes
Do not overcook the pasta. Rinse it well under cold water so it does not clump, and let the salad chill so the flavors can come together. Add extra dressing before serving if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 6g
- Sodium: 520mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 8mg