Description
A vibrant and easy pasta salad featuring tri-color rotini and fresh vegetables, tossed in a zesty Italian dressing. Perfect for potlucks, picnics, or as a refreshing side dish.
Ingredients
Scale
Pasta
- 1 (12 oz) box tri-color rotini pasta
Vegetables & Cheese
- 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
Dressing
- 1 1/3 cups bottled Italian salad dressing (prefer Kraft brand)
Instructions
- Cook Pasta: Cook the tri-color rotini according to the package instructions until al dente. Do not add salt to the cooking water as the dressing is flavorful enough. Drain and rinse the pasta under cold water to cool it and stop cooking.
- Combine Ingredients: In a large bowl, add the cooked pasta along with halved grape tomatoes, chopped broccoli florets, diced yellow bell pepper, sliced olives, diced cucumber, thinly sliced baby carrots, chopped red onion, and shredded parmesan cheese.
- Add Dressing: Pour the bottled Italian dressing over the pasta and vegetable mixture. Toss everything together thoroughly to ensure all ingredients are evenly coated with the dressing.
- Chill Salad: Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. You can chill it for up to one day. Before serving, add a bit more dressing if the salad seems dry and toss again.
Notes
- For added creaminess and flavor, consider stirring in 1 cup of cubed mozzarella cheese.
- Toss the salad just before serving to redistribute the Italian dressing evenly.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 8 mg
