Pasta Salad With Vegetables Recipe
This pasta salad is a refreshing medley of crisp vegetables and tender pasta tossed in zesty dressing with Parmesan. It's light, colorful, and perfect for picnics, potlucks, or meal prep—simple to make yet bursting with texture and flavor in every bite.
Equipment
- Large pot
- Colander
- Large mixing bowl
- Sharp knife
- Cutting board
- Measuring cups
- Wooden spoon or spatula
Ingredients
- ½ cup grated Parmesan cheese
- 2 large tomatoes diced
- ¼ cup chopped onion
- ½ cup chopped green bell pepper
- 1 ½ bottles Italian-style salad dressing or to taste
- ½ cup cucumber peeled and thinly sliced
- 2 stalks celery chopped
- 1 package tri-color rotini pasta
- ½ cup thinly sliced carrots
Instructions
- Fill a large pot with water, add a pinch of salt, and bring it to a boil.
- Cook the pasta in the boiling water until tender but still slightly firm, about 8 minutes.
- Rinse the pasta under cold water and drain it thoroughly.
- In a large mixing bowl, combine chopped tomatoes, celery, carrots, bell pepper, cucumber, and onion.
- Add the cooled pasta to the bowl.
- Pour in your favorite salad dressing and sprinkle with grated Parmesan cheese.
- Mix everything together until well combined.
- Cover the bowl and refrigerate for at least one hour before serving.
Notes
- Use short pasta shapes like rotini or penne to help hold the dressing and chopped vegetables better.
- Dice the vegetables uniformly for a more attractive presentation and consistent texture.