Can I use a different type of pasta?

Absolutely! While rotini works wonderfully because the dressing clings to its spirals, you can substitute any medium-sized pasta shape like penne, farfalle (bow tie), or fusilli. Tiny pasta like orzo works too, but you'll need to adjust the vegetable-to-pasta ratio.

How do I prevent my pasta salad from drying out?

The key is using enough dressing initially and reserving some to add right before serving. Also, make sure your pasta isn't overcooked—al dente pasta absorbs less dressing than softer pasta. If you're making it ahead, you might need to refresh it with a little extra dressing before serving.

Can I prepare this pasta salad without olives?

Definitely! The beauty of this recipe is its flexibility. If olives aren't your thing, simply omit them or substitute with something else you enjoy—diced avocado, artichoke hearts, or even a handful of pine nuts would work well in their place.

Is this pasta salad suitable for vegetarians?

Yes, this recipe is vegetarian as written. Just double-check your Italian dressing ingredients if you're strictly vegetarian, as some brands might contain anchovies or other fish-derived ingredients. To make it vegan, simply omit the parmesan cheese or use a plant-based alternative.

Easy Pasta Salad Recipe with Fresh Veggies

Description

This Easy Pasta Salad is a vibrant mix of tri-color rotini pasta, fresh crisp veggies, and a zesty Italian dressing. It’s refreshing, full of flavor, and perfect for any summer gathering, potluck, or as a quick side dish. With minimal prep and simple ingredients, it’s a go-to for adding color and nutrition to your table.

Ingredients

Units Scale

Pasta and Vegetables

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

Cheese and Dressing

1/2 cup finely shredded Parmesan cheese
1 1/3 cups bottled Italian salad dressing (Kraft preferred)

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Instructions

Cook the Pasta
Cook the rotini pasta according to the package instructions until al dente. Do not add salt to the water, as the Italian dressing already contains enough salt. Once cooked, drain and rinse the pasta under cold water to stop the cooking process and cool it down.
Combine Salad Ingredients
In a large bowl, add the cooked pasta, grape tomatoes, chopped broccoli, diced cucumber, bell pepper, sliced olives, thinly sliced baby carrots, and chopped red onion. Stir in the shredded Parmesan cheese to enhance the salad’s flavor.
Add Dressing and Toss
Pour the Italian dressing over the salad mixture. Toss the salad thoroughly to ensure every ingredient is evenly coated with the dressing.
Chill the Salad
Cover the bowl and let the salad chill in the refrigerator for at least 30 minutes, or up to 1 day. Before serving, toss the salad again to redistribute the dressing evenly. If needed, add a bit more dressing.

Notes

For a cheesy twist, consider adding 1 cup of cubed mozzarella cheese to the salad.
Toss the salad just before serving to ensure all the ingredients are well-coated with the dressing.
This salad is perfect for meal prep and can stay fresh in the fridge for up to 2 days.

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 3g
Sodium: 450mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 5g
Cholesterol: 5mg