Description
A colorful and fresh pasta salad packed with a variety of vegetables.
Ingredients
Scale
- 1 pound pasta
- 1 cup chopped broccoli
- 1 cup chopped bell peppers (any color)
- 1 cup cherry tomatoes, halved
- 1/2 cup sliced cucumber
- 1/4 cup red onion, thinly sliced
- 1/4 cup black olives, sliced
- 1/2 cup Italian dressing
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water.
- In a large bowl, combine cooked pasta, broccoli, bell peppers, cherry tomatoes, cucumber, red onion, and black olives.
- Pour Italian dressing over the pasta and vegetables.
- Toss gently to combine.
- Season with salt and pepper to taste.
- Chill for at least 30 minutes before serving.
Notes
- You can use any short pasta shape.
- Feel free to add other vegetables like carrots, zucchini, or corn.
- Adjust the amount of dressing to your preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cook (after pasta)
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Keywords: pasta salad, vegetable salad, rainbow salad, summer salad, picnic salad