Description
This easy pasta salad is packed with fresh, colorful vegetables and tossed in a zesty Italian dressing. It’s a perfect dish for summer gatherings, picnics, or as a light meal.
Ingredients
Scale
- 8 oz Tri-color rotini pasta
- 1 pint Grape tomatoes
- 1 large English cucumber
- 1 cup Chopped broccoli florets
- 1 medium Yellow bell pepper
- 1/2 cup Sliced olives
- 1 cup Thinly sliced baby carrots
- 1/2 medium Red onion
- 1/2 cup Finely shredded parmesan cheese
- 1 cup Bottled Italian salad dressing
- Optional: Fresh basil or parsley
Instructions
- Boil the pasta: Fill a large pot with water and bring it to a rolling boil. Add the tri-color rotini and cook until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process.
- Chop the veggies: While the pasta cooks, wash and chop the vegetables. Cut the grape tomatoes in half, dice the cucumber, and slice the bell pepper, olives, carrots, and red onion. Chop the broccoli.
- Combine ingredients: In a large mixing bowl, combine the cooled pasta, all the chopped vegetables, and finely shredded parmesan cheese.
- Dress the salad: Pour your zesty Italian dressing over the pasta and veggies. Gently toss everything together until the pasta and vegetables are generously coated.
- Chill and serve: Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes to enhance the flavors. Add more dressing if needed just before serving.
Notes
- For added flavor, consider optional fresh herbs like basil or parsley.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For best results, consume within 24 hours of making.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: Boiling and mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 10 mg