Pasta Salad Veggie
The perfect easy pasta salad shortcut with veggies! Loaded with parmesan and veggies and then a zesty dressing finished off. This is a classic, healthy side dish.
Course: Salad
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Servings: 8
Calories: 331 kcal
Ingredients
1 (12 oz) box tri-color rotini pasta
1-pint grape tomatoes halved
1 1/2 cups of diced English cucumber
1 1/2 cups of tiny chopped broccoli florets
1 cup of chopped yellow bell pepper
1 cup of olives, sliced
3/4 cup of thinly sliced baby carrots
1/3 cup of chopped red onion
1/2 cup of finely shredded parmesan cheese
1 1/3 cups of bottled Italian salad dressing, And I use Kraft with this recipe
Instructions
1. Cook pasta al dente according to package instructions, but do not season water with salt (there is plenty of dressing), and then drain and rinse until cold.
2. Add the tomatoes, broccoli, bell pepper, cucumber, olives, carrots, red onion, and parmesan, and pour the pasta into a bowl.
3. Pour over the dressing and coat evenly, then cover and cool for at least 30 minutes (or up to 1 day).
4. If necessary, add a little more dressing.
Recipe Notes
Do you love to have cheese? For this pasta salad with a veggie recipe, you can try adding a heaping cup of small cubed mozzarella.
Author: Cooking Classy