Garden Veggie Pasta Salad
Tri-color rotini tossed with tomatoes, cucumber, broccoli, peppers, olives, parmesan, and zesty Italian dressing makes a chilled, crunchy pasta salad.
Prep 20 min · Cook 10 min · Total 1 hr · Makes 8 servings
Ingredients
- 1 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
Directions
Cook the pasta to al dente following the package instructions, and skip salting the water — the dressing brings enough to the party. Drain it, then rinse with cold water until the pasta is cold. Transfer the pasta to a bowl, then add the tomatoes, broccoli, bell pepper, olives, cucumber, carrots, red onion and parmesan. Pour the dressing over everything and toss until it’s evenly coated. Cover and chill for at least 30 minutes, or up to 1 day. If it needs it, stir in a little more dressing.