Garden Veggie Pasta Salad

Colorful noodles in a glass bowl with tomatoes, onions, olives, broccoli and dressing. A wooden spoon is scooping it.

Garden Veggie Pasta Salad

  • Servings: 4-6
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

Colorful, Vibrant, Tasteful

Ingredients

  • 1 (12 oz) Box Tri-Color Rotini Pasta
  • 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 Cup Bottled Italian Dressing

Directions

  1. Cook pasta according to package to al dente but do not season water with salt. Drain and
    2. rinse.
  2. Pour pasta into a bowl, add tomatoes, broccoli, bell pepper, olives, cucumber, carrots, red
    3. onion and parmesan.
  3. Pour dressing over and toss to evenly coat.
  4. Cover and chill at least 30 minutes. Add a little more dressing if needed.

Add A Pineapple Dressing

Ingredients

  • 1/3 Cup of Mayonnaise
  • 2 T Pineapple
  • Juice from 2 Limes

Directions

  1. Mix and Serve with Salad.

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moeanddeb
It’s Moe and Deb! Thanks for checking out our website. We have our love for cooking to share. Check back often!

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