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Spring Pasta Salad

A delightful combination of al dente pasta and fresh, colorful vegetables tossed in a zesty Italian dressing, perfect for warm weather gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Italian, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 ounces fusilli or penne pasta Cooked to al dente
  • 1 cup cherry tomatoes Halved
  • 1 each bell pepper Diced
  • 1 cup broccoli florets Chopped into bite-sized pieces
  • 1 cup carrots Sliced
  • 1/2 cup olives Sliced
  • 1/4 cup red onion Finely chopped
  • 1/4 cup fresh basil Chopped
Dressing
  • 1/2 cup Italian dressing
  • Salt and pepper To taste

Method
 

Preparation
  1. Cook the pasta according to package instructions in a large pot of salted water until al dente.
  2. While the pasta cooks, prepare the vegetables: halve the cherry tomatoes, dice the bell pepper, slice the carrots, and chop the broccoli.
  3. Once the pasta is cooked, drain and let it cool before adding it to a large mixing bowl.
Mixing
  1. In the bowl with the cooled pasta, add the prepared vegetables: cherry tomatoes, bell pepper, broccoli, carrots, olives, and red onion.
  2. Pour the Italian dressing over the pasta and vegetable mixture, and toss everything until well combined.
  3. Gently mix in the fresh basil and season with salt and pepper to taste.
Chilling
  1. For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.

Notes

Feel free to mix in your favorite seasonal veggies. This salad can be stored for up to 3 days in an airtight container. Leave out the dressing until just before serving to keep pasta from becoming soggy.