Fresh Garden Veggie Pasta Salad
A vibrant and refreshing pasta salad featuring fresh garden vegetables, perfect for any occasion.
Equipment
- 1 Large pot for boiling pasta
- 1 Colander to drain pasta
- 1 large bowl for mixing salad
- 1 Knife for chopping vegetables
Ingredients
Main Ingredients
- 12 oz rotini pasta
- 1 cup cherry tomatoes halved
- 1 cup bell peppers diced
- 1 cup cucumber sliced
- 1/2 cup red onion thinly sliced
- 1/2 cup black olives sliced
- 1 cup Italian dressing
Optional Add-Ins
- 1/2 cup feta cheese crumbled
- 1 cup grilled chicken diced
- 1/4 cup fresh basil chopped
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the rotini pasta and cook until al dente, according to package instructions. Drain and rinse under cold water to cool.
- While the pasta is cooking, wash and chop the cherry tomatoes, bell peppers, cucumbers, and red onion. Slice the black olives.
- In a large bowl, combine the cooked pasta with the chopped vegetables and olives. Pour the Italian dressing over the top.
- Gently toss everything together until the pasta and vegetables are well coated with the dressing.
Serving and Storage
- Transfer the salad to a serving bowl and garnish with optional add-ins like feta cheese or fresh basil if desired.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Toss before serving as the dressing may settle.
- For a make-ahead option, prepare the salad up to step 4 and store the dressing separately. Combine before serving.
Notes
Pro Tips: Use fresh, in-season vegetables for the best flavor. Ingredient Substitutions: Swap in gluten-free pasta if needed. How to Serve: Serve chilled or at room temperature. Storage & Freshness: Keep in an airtight container in the fridge. Make-Ahead Tips: Prepare ingredients separately and combine before serving.