Description
A vibrant and easy pasta salad packed with fresh veggies and tossed in a zesty Italian dressing, perfect for a light lunch or as a side dish for any meal.
Ingredients
Scale
Salad
- 12 oz tri-color rotini pasta
- 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
Dressing
- 1 1/3 cups bottled Italian salad dressing (preferably Kraft)
Instructions
- Cook Pasta: Cook the tri-color rotini pasta according to package instructions until al dente, without adding salt to the water as the dressing provides sufficient seasoning. Drain and rinse the pasta under cold water to cool.
- Combine Ingredients: Transfer the cooled pasta into a large bowl, then add the halved grape tomatoes, chopped broccoli florets, yellow bell pepper, sliced olives, diced cucumber, sliced baby carrots, chopped red onion, and shredded parmesan cheese.
- Add Dressing and Toss: Pour the bottled Italian salad dressing over the pasta and vegetable mixture. Toss everything thoroughly to ensure even coating.
- Chill Salad: Cover the bowl and refrigerate the salad for at least 30 minutes to allow flavors to meld. It can also be chilled for up to 1 day. Add more dressing before serving, if desired.
Notes
- For extra cheesiness, add 1 cup of cubed mozzarella cheese to the salad.
- Toss the salad just before serving to redistribute and refresh the Italian dressing evenly.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 10 mg
