Servings
Font
Back
Easy Pasta Salad {with fresh Veggies}
5 from 57 votes

Easy Pasta Salad {with fresh Veggies}

This easy pasta salad features tri-color rotini mixed with fresh vegetables including grape tomatoes, cucumbers, broccoli florets, yellow bell peppers, olives, carrots, and red onion. It is dressed with Italian salad dressing and topped with Parmesan cheese. The salad offers a crisp, refreshing texture with varied vegetable flavors and the satisfying bite of al dente pasta. Chilling before serving enhances the melding of flavors, making it a light side or potluck staple.

Prep Time
15 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
45 mins
Servings: 8
Course: Salad
Cuisine: American

Ingredients

  • 1 (12 oz) box rotini pasta tri-color
  • 1 pint grape tomato halved
  • 1 1/2 cups cucumber English, diced
  • 1 1/2 cups broccoli tiny chopped florets
  • 1 cup yellow bell pepper chopped
  • 1 cup olives sliced
  • 3/4 cup carrot thinly sliced, baby
  • 1/3 cup onion red, chopped
  • 1/2 cup Parmesan Cheese finely shredded
  • 1 1/3 cups Italian salad dressing I prefer Kraft with this recipe, bottled

Instructions

    Cup of Yum
  1. Cook pasta according to package instructions to al dente but do not season water with salt (the dressing has plenty). Drain and rinse under cold water.
  2. Pour pasta into a bowl, add tomatoes, broccoli, bell pepper, olives, cucumber, carrots, red onion and parmesan.
  3. Pour dressing over and toss to evenly coat.
  4. Cover and chill at least 30 minutes (or up to 1 day). Add a little more dressing if needed.

Notes

  • Toss the salad just before serving to keep the dressing evenly distributed.
  • Adding cubed mozzarella cheese can enhance the cheese flavor and texture.