Create the Life You Love
Easy Vegetable Pasta Salad
Prep Time
15 minutes
Cooking Time
10 minutes plus 30 minutes chill time
Yields
8 servings
Ingredients
- 1 (12 oz) box tri-color rotini pasta
- 1-pint organic grape tomatoes halved
- 1 1/2 cups diced English cucumber
- 1 1/2 cups tiny chopped broccoli florets
- 1 cup chopped organic yellow bell pepper
- 1 cup olives, pitted & sliced
- 3/4 cup thinly sliced baby carrots
- 1/3 cup chopped red onion
- 1/2 cup finely shredded parmesan cheese &/or use mozzerella, cut into bite-size pieces(organic, grass-fed, pasture-raised)
- 1 1/3 cups bottled Italian/Greek salad dressing(Brands: Mother Raw, Primal Kitchen, Tesseme) or use one of the Greek or Italian Dressing from my website.
***Other veggies you can add: zucchini & yellow summer squash.
***Try to buy organic veggies when you can, especially the ones noted organic in the recipe.
Directions
- 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.
- Pour pasta into a bowl, and add tomatoes, broccoli, bell pepper, olives, cucumber, carrots, red onion, and parmesan.
- Pour dressing over and toss to evenly coat.
- Cover and chill for at least 30 minutes (or up to 1 day). Add a little more dressing if needed.
Notes
Notes
- Toss this salad just before serving to redistribute the Italian dressing.
Credit
https://www.cookingclassy.com/