Garden Veggie Pasta Salad*

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The perfect easy shortcut pasta salad! Loaded with veggies and parmesan and finished off with a zesty dressing. This is a classic, go-to summer side dish.
from cookingclassy.com

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Ingredients

  • 1 (12 oz) box 1 (12 oz) box tri-color rotini pasta
  • 1 pint 1 pint grape tomatoes, (halved)
  • 1 1/2 cups 1 1/2 cups diced English cucumber
  • 1 1/2 cups 1 1/2 cups tiny chopped broccoli florets
  • 1 cup 1 cup chopped yellow bell pepper
  • 1 cup 1 cup olives, (sliced)
  • 3/4 cup 3/4 cup thinly sliced baby carrots
  • 1/3 cup 1/3 cup chopped red onion
  • 1/2 cup 1/2 cup finely shredded parmesan cheese
  • 1 1/3 cups 1 1/3 cups bottled Italian salad dressing ((I prefer Kraft with this recipe))

Preparation

Step 1



Cook pasta according to package instructions to al dente but do not season water with salt (the dressing has plenty). Drain an rinse until cold water.

Pour pasta into a bowl, add tomatoes, broccoli, bell pepper, olives, cucumber, carrots, red onion and parmesan.

Pour dressing over and toss to evenly coat. Cover and chill at least 30 minutes (or up to 1 day). Add a little more dressing if needed.

Do you love cheese? Try adding a heaping cup of small cubed of mozzarella to this recipe.

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