Ingredients
Pasta
- 1 (12 oz) box tri-color rotini pasta
Vegetables & Cheese
- 1 pint grape tomatoes, halved
- 1 1/2 cups diced English cucumber
- 1 1/2 cups tiny chopped broccoli florets
- 1 cup chopped yellow bell pepper
- 1 cup olives, sliced
- 3/4 cup thinly sliced baby carrots
- 1/3 cup chopped red onion
- 1/2 cup finely shredded parmesan cheese
Dressing
- 1 1/3 cups bottled Italian salad dressing (preferably Kraft)
Instructions
- Cook the Pasta: Cook the tri-color rotini pasta according to package instructions until al dente. Avoid salting the water as the dressing provides enough seasoning. Once cooked, drain the pasta and rinse under cold water to stop the cooking process and cool it down.
- Combine Ingredients: In a large mixing bowl, add the cooled pasta along with the halved grape tomatoes, chopped broccoli florets, yellow bell pepper, sliced olives, diced cucumber, thinly sliced baby carrots, chopped red onion, and shredded parmesan cheese.
- Toss with Dressing: Pour the bottled Italian salad dressing over the combined pasta and vegetables. Toss thoroughly to ensure everything is evenly coated with the dressing for full flavor.
- Chill the Salad: Cover the bowl with plastic wrap or a lid, and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. The salad can be chilled for up to one day. Before serving, you can add a little more dressing if desired to enhance moisture and flavor.
Notes
- Do not add salt to the pasta water since the Italian dressing contains sufficient seasoning.
- For best flavor, chill the salad for at least 30 minutes before serving.
- This salad keeps well in the refrigerator for up to 24 hours, making it great for advance preparation.
- Feel free to substitute or add other vegetables such as red bell pepper or green onions based on your preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
