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5.0 from 57 votes

Easy Pasta Salad {with fresh Veggies}

The perfect easy shortcut pasta salad! Loaded with veggies and parmesan and finished off with a zesty dressing. This is a classic, go-to summer side dish.

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

Ingredients

  • 1 (12 oz) box 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
  • 1 1/3 cups bottled Italian salad dressing (I prefer Kraft with this recipe)

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

  • If you like cheese, try adding a cup of cubed mozzarella cheese to this salad.
  • Toss this salad just before serving to redistribute the Italian dressing.