Description
A refreshing and colorful Easy Pasta Salad featuring tri-color rotini pasta and fresh veggies tossed in a zesty Italian dressing, perfect for a quick side dish or light meal.
Ingredients
Scale
Main Ingredients
- 12 oz 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
Dressing
- 1 1/3 cups bottled Italian salad dressing (preferably Kraft)
Instructions
- Cook Pasta: Cook the tri-color rotini pasta according to the package instructions until al dente. Do not add salt to the water since the dressing provides sufficient seasoning. Drain the pasta and rinse it under cold water to cool.
- Combine Ingredients: Transfer the cooled pasta to a large bowl. Add halved grape tomatoes, diced cucumber, chopped broccoli florets, yellow bell pepper, sliced olives, sliced baby carrots, chopped red onion, and shredded parmesan cheese.
- Add Dressing: Pour the bottled Italian salad dressing over the pasta and vegetables. Toss everything together thoroughly to evenly coat all ingredients with the dressing.
- Chill Salad: Cover the salad bowl and refrigerate for at least 30 minutes to allow flavors to meld. You can chill it for up to 1 day. Before serving, toss again and add a little more dressing if desired.
Notes
- For extra cheesiness, add 1 cup of cubed mozzarella cheese to the salad.
- Toss the salad just before serving to redistribute the Italian dressing and refresh the flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 8 mg
