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Veggie Pasta Salad

By Heather Wirtz July 30, 2015
This pasta salad is the perfect side dish for a picnic, party or you can serve it as a light summer dinner. With dressing instead of mayonnaise, you don't have to worry about keeping it super cold. You can personalize the recipe to your own taste, add some more vegetables or take some out, pick a different shape pasta or try a different salad dressing!

Ingredients:
1 box rotini shaped pasta (we use either Barilla Plus or Ronzoni Smart Taste)
1 16 oz bottle of zesty Italian dressing
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 cucumber, sliced and quartered
3 stalks of celery, chopped
1 package shredded carrots
1 can black olives, drained

Directions:
  1. Cook pasta as directed on box, drain and then rinse with cold water (this will stop the pasta from cooking further and cool it off).
  2. Once the pasta is cool, put it into a large serving bowl and add vegetables.
  3. Pour 10 - 12 ounces of the dressing onto the pasta/veggies and stir well - everything should be coated.
  4. Cover and chill pasta salad for at least an hour for the best flavor. This salad is even better if made the night before.
  5. Before serving, stir pasta salad and add more dressing if needed.