Servings
Font
Back
Classic Italian Veggie Pasta Salad
5 from 27 votes

Classic Italian Veggie Pasta Salad

Classic Italian Veggie Pasta Salad combines elbow macaroni with a variety of fresh vegetables tossed in a seasoned Italian dressing made from olive oil, vinegar, and herbs. The salad features contrasting textures from al dente pasta, crisp veggies, and optional grated cheese, creating a balanced dish that can be customized by adjusting the vegetable mix and dressing flavors to taste.

Prep Time
12 mins
Cook Time
8 mins
Total Time
20 mins
Servings: 10 servings
Calories: 272 kcal
Course: Side Dish
Cuisine: American

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

    Cup of Yum
  1. Bring a large pot of water (about 4 quarts) to a boil and cook pasta per package instructions.
  2. While your noodles cook, chop your veggies and make the dressing.
  3. 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.
  4. 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.
  5. Once your noodles are tender and al dente, remove from heat and strain in a colander.
  6. 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.
  7. Combine pasta and veggies in a large bowl with your dressing and mix.
  8. Dust the entire bowl with parmesan or feta cheese and dig. on. in.
  9. (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

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%)

Nutrition Facts

Serving: 10 servings

Amount Per Serving

Calories 272

% 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.