Prep time: 15 mins | Cook time: 10 mins | Chill time: 30 mins | Servings: 8
This Garden Pasta Salad is one of my ultimate favorite salads. It is delicious, very refreshing, and incredibly easy and quick to make. This salad is filled with tri-color pasta, grape tomatoes, English cucumber, and broccoli florets, among the other simple ingredients. And tossed in Italian salad dressing. Before serving, make sure to chill this Garden Pasta Salad in the fridge for at least 30 minutes.
I love this Garden Pasta Salad. The combination of flavors and textures is amazing. The cheeses and the light, tangy Italian dressing compliments each other so well. Enjoy this salad as a light lunch or side to your favorite meal. You can even make this salad a day ahead and simply store it in the fridge. Before serving, toss well to redistribute the salad dressing.
Ingredients
1 1/2 c. diced English cucumber
1-pint grape tomatoes – halved
1 1/2 c. tiny chopped broccoli florets
1 c. chopped yellow bell pepper
3/4 c. thinly sliced baby carrots
1/2 c. finely shredded Parmesan cheese
1/3 c. chopped red onion
1 (12 ounces) box tri-color rotini pasta
1 1/3 c. bottled Italian salad dressing
1 c. olives, sliced
How to make Garden Pasta Salad
Step 1: Following the package directions, cook the pasta. Do NOT season the water with salt. Drain when done and rinse the pasta under cold water.
Step 2: Into a bowl, transfer the pasta. Add the tomatoes along with the broccoli, bell pepper, olives, cucumber, carrots, red onion, and Parmesan. Then, add the dressing and toss well until everything is evenly coated.
Step 3: Put the lid on and place the salad in the fridge to chill for at least 30 minutes up to a day. If needed, add extra dressing.
Notes:
You can add a cup of cubed mozzarella cheese to the salad if desired.
Before serving, toss the salad to spread the Italian seasoning.
Ingredients
- 1 1/2 c. diced English cucumber
- 1-pint grape tomatoes - halved
- 1 1/2 c. tiny chopped broccoli florets
- 1 c. chopped yellow bell pepper
- 3/4 c. thinly sliced baby carrots
- 1/2 c. finely shredded Parmesan cheese
- 1/3 c. chopped red onion
- 1 (12 ounces) box tri-color rotini pasta
- 1 1/3 c. bottled Italian salad dressing
- 1 c. olives, sliced
Instructions
Step 1: Following the package directions, cook the pasta. Do NOT season the water with salt. Drain when done and rinse the pasta under cold water.
Step 2: Into a bowl, transfer the pasta. Add the tomatoes along with the broccoli, bell pepper, olives, cucumber, carrots, red onion, and Parmesan. Then, add the dressing and toss well until everything is evenly coated.
Step 3: Put the lid on and place the salad in the fridge to chill for at least 30 minutes up to a day. If needed, add extra dressing.
Notes
You can add a cup of cubed mozzarella cheese to the salad if desired. Before serving, toss the salad to spread the Italian seasoning.
