Description
A fresh and vibrant Pasta Salad featuring a medley of colorful vegetables tossed in a flavorful Italian dressing with parmesan and herbs. Quick to prepare and perfect for a light lunch, potlucks, or side dish at any meal.
Ingredients
Pasta and Vegetables
- 1 lb pasta
- 1 cup cherry tomatoes, halved
- 1 yellow squash, halved lengthwise then sliced
- 1 zucchini, halved lengthwise then sliced
- 1 large head of broccoli, cut into florets
- 1/2 medium red onion, diced or sliced
- 2/3 cup red bell peppers or roasted red peppers, diced
- 1 (2.25 oz) can sliced black olives
Dressing and Seasoning
- 2/3 cup Italian dressing (such as Newman’s Own)
- 1/4 cup grated parmesan cheese
- 2 Tbsp freshly minced parsley
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp kosher sea salt
- 1/4 tsp freshly ground black pepper
Instructions
- Cook the pasta: Place a large pot of water over high heat and bring it to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta well and set it aside to cool slightly.
- Prepare the vegetables and dressing: While the pasta cooks, prep all the vegetables: halve and slice the yellow squash and zucchini lengthwise, cut the broccoli into florets, halve the cherry tomatoes, dice or slice the red onion, and dice the red or roasted red peppers. In a medium bowl, whisk together the Italian dressing, grated parmesan, minced parsley, garlic powder, paprika, kosher salt, and freshly ground black pepper to create the flavorful dressing.
- Combine pasta and veggies with dressing: Return the drained pasta to the large pot or a big mixing bowl. Add all the prepped vegetables along with the sliced black olives. Pour the prepared dressing over the pasta and vegetables. Stir gently until everything is evenly coated and combined.
- Serve or chill: You can serve this pasta salad immediately for a fresh, slightly warm dish or cover and refrigerate for at least 30 minutes to let the flavors meld. This salad keeps well in the fridge and can be enjoyed cold.
Notes
- Use your favorite type of pasta; rotini, penne, or bowtie work great to hold the dressing.
- Roasted red peppers add a smoky sweetness, but fresh red bell peppers provide a crunchier texture.
- For a creamier texture, consider adding a spoonful of mayonnaise or Greek yogurt to the dressing.
- Make sure to not overcook the pasta; al dente texture helps the salad maintain structure.
- This pasta salad can be made a day ahead and refrigerated to enhance the flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian-American