Recipes

Vegetable Pasta Salad

With its colorful presentation and high veggie count, this dish is a hit at potlucks and picnics alike. Customize the flavor by experimenting with different dressings to find your favorite taste!
Print Recipe

Course Pasta, Pasta Salads, Pasta, Rice & Grains
Cuisine American

Servings 1 servings
Calories 3329.26 kcal

Ingredients

  

  • 16 ounce(s) tri-color rotini pasta
  • 2 carrots
  • 2 zucchini squash
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 yellow or orange bell pepper
  • 12 ounce(s) small whole black olives (2-6 oz. cans)
  • 16 ounce(s) broccoli florets (optional)
  • 22 tablespoon(s) bottle light feta cheese salad dressing or cheese dressing of choice
  • 1/4 cup(s) Parmesan or Romano cheese, grated
  • 1 stick pepperoni, sliced (if desired)
  • 1 black pepper
  • 1 McCormick Salad Supreme

Instructions

 

  • Julienne (slice into long thin strips) the zucchini squash, carrots and bell peppers.
  • Cook pasta, according to directions, al dente.
  • Drain, rinse with cool water.
  • In the meantime, prepare all cut vegetables and place in a large bowl.
  • Add 8 oz of bottled dressing to pasta and gently mix to combine.
  • Add 8 oz of bottle dressing to vegetable mix and gently mix to combine.
  • Add pepperoni to pasta if desired.
  • Combine vegetable mixture to pasta mixture and mix well.
  • Season with pepper, Salad Supreme and Romano/Parmesan grated cheese.
  • For best results, do not use pre-grated cheese.
  • Use only freshly grated cheese.

Nutrition

Calories: 3329.26kcalCarbohydrates: 425.83gProtein: 106.93gFat: 132.19gSaturated Fat: 20.09gCholesterol: 212.31mgSodium: 5306.28mgFiber: 42.61gSugar: 55.45g

Keyword BBQ, Cooking Lite, Dinner Parties, Healthy Bytes, Healthy Eating, Picnics, Vegetables
Tried this recipe?Let us know how it was!