Description

This Easy Vegetable Pasta Salad is a colorful, fresh, and delicious dish that’s perfect for potlucks, picnics, or a quick weeknight meal. Packed with crisp veggies, tender pasta, and tossed in a simple tangy dressing, it comes together in no time and is always a crowd-pleaser.

Ingredients

12 oz rotini pasta (or any short pasta)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup bell peppers (any color), chopped
1/2 cup red onion, thinly sliced
1 cup broccoli florets, blanched
1/2 cup black olives, sliced
1/2 cup shredded carrots
1/4 cup fresh parsley, chopped
1/2 cup Italian dressing (store-bought or homemade)
Salt and pepper to taste

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Instructions

Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to cool.
While the pasta is cooking, prep all the vegetables and set them aside.
In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell peppers, red onion, broccoli, black olives, shredded carrots, and parsley.
Pour the Italian dressing over the salad and toss everything together until well coated.
Season with salt and pepper to taste.
Chill in the fridge for at least 30 minutes before serving for best flavor.

Notes

Add feta cheese or cubed mozzarella for extra creaminess.
Make it ahead—this salad gets even better as it sits!
Use gluten-free pasta if needed.

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 4g
Sodium: 410mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 4g
Protein: 7g
Cholesterol: 0mg