Classic Italian Veggie Pasta Salad
User Reviews
5
Classic Italian Veggie Pasta Salad
Description
This pasta salad is built on elbow macaroni cooked to al dente, combined with diced cherry tomatoes, bell peppers, chopped broccoli florets, and seedless cucumber. The dressing blends extra virgin olive oil, white vinegar, Italian seasoning, garlic powder, salt, and black pepper, whisked together and allowed to rest to intensify flavors and soften dried herbs.
The pasta is drained while still hot to optionally absorb some dressing, then mixed with the vegetables and dressing for an even coating. Grated Parmesan or feta can be sprinkled on top for added sharpness and texture contrast. The salad can be served immediately or chilled, making it flexible for meals or gatherings.
Vegetable amounts can be adjusted to preference for a lighter or more vegetable-focused salad. For a creamier variation, mixing the Italian dressing with Caesar dressing provides additional richness. Dressing quantities can be modified especially if the salad is made ahead, to maintain flavor after refrigeration.
Ingredients
- 3 cups elbow macaroni (one 12oz box)
- 1-2 cups cherry tomato
- 1-2 cups bell pepper diced
- 1-2 cups broccoli chopped florets
- ½ cucumber large, seedless
- Parmesan Cheese choose your favorite, finely grated, or feta cheese, for topping
- salt if desired
- black pepper if desired
Simple + Speedy Italian Dressing Recipe:
- ½ cup extra virgin olive oil
- ½ cup white vinegar
- 2 TBSP Italian seasoning plus extra to taste, Mrs Dash brand
- 1 TBSP garlic powder
- ¼ tsp salt plus extra to taste
- 1/8-1/4 tsp black pepper if desired, freshly ground
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
- Adjust the amount of vegetables per your preference for either a veggie-heavy or lighter pasta salad.
- For a creamy twist, combine the Italian dressing with Caesar dressing to enrich the flavor.
- If preparing the salad a day ahead, reserve some dressing to add fresh on serving day to boost flavor after chilling.
- Nutrition facts are estimates and can vary with toppings and ingredient substitutions.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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