Description
A vibrant pasta salad bursting with colors, flavors, and textures, perfect for picnics and gatherings.
Ingredients
Scale
- 3 cups cooked Pasta (Rotini, Fusilli, or Penne)
- 1 cup Cherry Tomatoes, halved
- 1 medium Cucumber, diced
- 1 cup Bell Peppers, diced
- 1 small Red Onion, finely chopped
- 1 cup Blanched Broccoli Florets
- 1/2 cup Black Olives, sliced
- 1 cup Feta Cheese or Fresh Mozzarella, crumbled or diced
- 1 cup Italian Dressing, store-bought or homemade
Instructions
- Cook the Pasta in boiling salted water until al dente (8-10 minutes). Stir occasionally.
- Drain and rinse the pasta under cold water to stop cooking.
- Dice the cucumbers, bell peppers, and onion; halve the cherry tomatoes, and prepare broccoli florets.
- In a large mixing bowl, combine the cooled pasta, chopped veggies, olives, and cheese.
- Drizzle Italian dressing over the pasta mixture and toss gently.
- Cover and refrigerate for at least 30 minutes to let flavors meld.
- Serve and enjoy, garnished with fresh herbs if desired.
Notes
This pasta salad is even better the next day, so feel free to make it ahead of time!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg
Keywords: pasta salad, Italian dressing, vegetarian, picnic, potluck