Description
This Easy Pasta Salad is a delicious cold dish filled with fresh vegetables, perfect for any meal.
Ingredients
Scale
- 1 (12 oz) box tri-color rotini pasta, cooked to al dente
- 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
Instructions
- Cook & Chill Pasta: Start by cooking the tri-color rotini pasta in a large pot until it’s just tender, keeping it al dente for that perfect texture. Rinse the pasta under cold water to stop the cooking process and prevent mushiness.
- Prep & Dice Veggies: While the pasta cools, chop up the grape tomatoes, English cucumber, broccoli florets, yellow bell pepper, olives, baby carrots, and red onion into bite-sized pieces. Aim for uniform sizes for even bites.
- Mix Dressing Ingredients: No specific dressing ingredients to whisk separately, as this recipe uses bottled Italian dressing.
- Toss Pasta & Veggies: In a large mixing bowl, gently toss the cooled pasta with the diced vegetables. Make sure the colors and textures are appealing and the mixture is well combined without smashing the veggies.
- Add Dressing & Chill: Drizzle the Italian salad dressing over the pasta and veggie mixture and give it a thorough toss to coat everything nicely. Cover with a lid or plastic wrap and chill in the refrigerator for at least 30 minutes to allow the flavors to mingle.
- Serve & Enjoy!: When ready to serve, take the salad out of the fridge and give it another toss to redistribute the dressing. If it appears dry, add a splash of extra dressing. Serve promptly for the best taste as the vegetables may wilt after a day.
Notes
- Storage Tips: Store this salad in an airtight container in the fridge for up to 5 days, but it is best enjoyed within the first 24 hours.
- Expert Tips: To maintain the best pasta texture, cook it al dente as per package directions and rinse with cold water. This will prevent the pasta from becoming mushy. Toss the salad just before serving to ensure the dressing is evenly distributed and avoid wilted vegetables. If the salad seems dry after chilling, add an extra splash of Italian dressing right before serving.
- Reheating Instructions: This salad is served cold and does not require reheating.
- Serving Suggestions: Serve alongside grilled chicken or steak, pair with cold sandwiches or wraps, or complement the meal with grilled vegetables.
- Recipe Variations: You can substitute the bottled Italian dressing with homemade Italian dressing if desired. Alternatively, consider adding cubed mozzarella cheese for extra creaminess or substitute any seasonal veggies you prefer.
- Ingredient Notes: For a fresh salad, use seasonal garden veggies. If you want a different shape pasta, substitute tri-color rotini with penne pasta or elbow macaroni. Make sure to select fresh vegetables for vibrant colors and textures.
Nutrition
- Serving Size: 1 serving
- Calories: 322
- Sugar: 9g
- Sodium: 773mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 4mg