Veggie Pasta salad is loaded with color and food that is good for you! Making pasta salad for summer meals is an easy way to have an easy dish packed with nutrition without a lot of fuss.
Veggie Pasta Salad is not complicated. My only recommendation is that you try to prepare this a day ahead of time and allow the veggie pasta salad to sit in your fridge to marinate overnight. It tastes so much better the next day. Also, of course you can add any veggies you’d like to this. You could also add meat or cheese, if you don’t want just veggies.
You can make your veggie pasta salad with the ingredients your family prefers. Here is how I make mine:
12 oz of colorful rainbow pasta, cooked and drained
small head of broccoli, steamed
half of a cauliflower head, steamed
2 shredded carrots
half of a seedless cucumber, peeled and diced
1/4 cup of red onion, diced
1/2 cup of olives, cut in half
1 cup of cherry tomatoes, cut in half
1 cup of Olive oil & Vinegar salad dressing (your family’s favorite is best)
1 stalk of green onion, finely sliced (definitely optional)
salt/pepper to taste
Cook the pasta, the cauliflower and the broccoli al dente. You can even leave the broccoli raw, if you prefer it that way. In a large bowl combine all the items above, stir well so everything gets coated with the salad dressing. Add salt if needed. Let sit in the fridge overnight.
Remove from fridge 10 minutes prior to serving. Give it another gentle toss. (add more dressing if too dry)
Do you make veggie pasta salad for summer meals?
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