Classic Italian Veggie Pasta Salad
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5.0
27 reviews
Excellent
Classic Italian Veggie Pasta Salad
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This tasty Classic Italian Veggie Pasta Salad is made with the easiest homemade Italian dressing ever! The salad can be made the night before, making it perfect for Summer BBQs. Everyone always begs for the recipe!
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Ingredients
- 3 cups elbow macaroni (one 12oz box)
- 1-2 cups of cherry tomatoes
- 1-2 cups of diced bell peppers
- 1-2 cups chopped broccoli florets
- ½ a large seedless cucumber
- finely grated parmesan or feta cheese for topping (choose your favorite)
- salt and pepper if desired
Simple + Speedy Italian Dressing Recipe:
- ½ cup extra virgin olive oil
- ½ cup white vinegar
- 2 TBSP Mrs Dash Italian Seasoning plus extra to taste
- 1 TBSP garlic powder
- ¼ tsp salt plus extra to taste
- 1/8-1/4 tsp freshly ground black pepper if desired
Instructions
- Bring a large pot of water (about 4 quarts) to a boil and cook pasta per package instructions.
- While your noodles cook, chop your veggies and make the dressing.
- Whisk all ingredients together and allow to sit. Giving the dressing ingredients some time to mingle will not only infuse flavor into the oil/vinegar but also soften the dry herbs and seasoning.
- Boil noodles for around 7 minutes, stirring occasionally, for al dente pasta. To prevent sticking, feel free to add a little bit of oil to the pot. I add a spoonful of my favorite coconut oil and have to refrain from sticking my hand in the pot to eat them prematurely.
- Once your noodles are tender and al dente, remove from heat and strain in a colander.
- As long as the noodles are hot they'll continue cooking, if you prefer to add the dressing to hot noodles (some say it helps the noodles soak up the flavor) then cook them more on the al-dente side and less tender. If you plan on rinsing your noodles with cold water to halt the cooking process, then you can cook them until they reach your ideal tenderness. Totally a matter of preference! It seems silly to mention it but the last thing I want is for you to end up with mushy noodles, those are about as fun as a bag of wet crayons.
- Combine pasta and veggies in a large bowl with your dressing and mix.
- Dust the entire bowl with parmesan or feta cheese and dig. on. in.
- (see below for make-ahead instructions)
Notes
- Make this salad as veggie-heavy as you'd like! Some prefer just a kiss of veggies in a sea of pasta goodness while others (like myself) love to load up on the veggies! Find your happy ratio and run with it.
- Craving a creamy dressing? Mix the above Italian dressing recipe with your favorite homemade or store-bought Caesar dressing. It's a tad magical!
- When making this salad the night before, I use the entire batch of dresing for the pasta salad and then make a second 1/2 cup or so of dressing for the following day. Once the pasta has spent 24 hours chilling in the fridge it will have soaked up all your yummy dressing -- adding more coats the pasta and amps up the flavor! We love it!
- Nutrition facts for the pasta salad and dressing are an estimate provided by an online nutrition calculator. Adjust as needed based on toppings, additions, and swaps.
Nutrition Information
Show Details
Calories
272kcal
(14%)
Carbohydrates
35g
(12%)
Protein
6g
(12%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Sodium
67mg
(3%)
Potassium
232mg
(7%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
630IU
(13%)
Vitamin C
30.9mg
(34%)
Calcium
34mg
(3%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Sodium | 67mg | 3% |
| Potassium | 232mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 630IU | 13% |
| Vitamin C | 30.9mg | 34% |
| Calcium | 34mg | 3% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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