Summer Vegetable Pasta Salad Recipe
I love making cold pasta salads to bring to backyard BBQs and pool parties. I especially like making this summer vegetable pasta salad because it can sit out since there is no mayo. It also goes with a variety of different main dishes.
Course Side Dish
Cuisine American
- 1 Box (16oz) Pasta Tri-color rotini, bow tie, or your favorite pasta.
- 1 Bottle (16oz) Italian Dressing I like Ken's Steakhouse Zesty Italian.
- 1 Red Onion
- 1 Cucumber
- 2 Sweet Peppers I like to use orange and yellow peppers.
- 2 Carrots
- 1 Small Container Grape Tomatoes
- 2 Stalks Celery
- 1 Small Can of Black Olives, drained
- 1 Jar Green Olives, drained Add as many as you like,
- 1 To Taste Salt & Pepper
Cook pasta according to package directions.
Once pasta is done drain and rinse with cold water. Place pasta in a large bowl. I like to put just a little dressing on so the noodles don't stick and then I refrigerate for about an hour to cool the pasta.
Chop all your vegetables while your pasta is cooling
Once pasta is cooled I add a little more dressing ( you may not need the whole bottle, really it's to taste) Then add in all your chopped vegetables, olives, salt and pepper and a little more dressing just to combine everything.
Keep refrigerated until ready to serve.
I like making my cold pasta salads the night before so the noodles have a chance to get cold. The next day I add the rest of my Italian dressing since the noodles may have absorbed some overnight.
Another great addition to my summer vegetable pasta salad recipe would be sliced pepperoncinis. I usually just leave them on top ( instead of mixing in ) in case some people don't like anything spicy. Keyword Cold Pasta Salad, Healthy Pasta Salad, Summer Vegetable Pasta Salad Recipe